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Rinse and separate the chicken into four pieces. Flatten by removing the tenderloin (that skinny little part underneath), and then covering with plastic wrap and pounding until thickness is fairly even, about 1/2 inch.
Chop the walnuts coarsely with the flour in a food processor. Put the egg and the walnut mix into separate shallow dishes. Salt and pepper each chicken piece, then dip into beaten egg, followed by walnut coating. Press the coating on both sides so it sticks.
Heat the oil in a sauté pan. Add the chicken and brown both sides. Cook through, about 10 to 15 minutes total. Don’t crowd the pan and don’t worry about some of the walnut mixture falling off (it thickens the sauce). Remove the chicken and keep warm.
Add the chicken stock and pomegranate concentrate to the pan. Cook, scraping up the brown bits, for about 5 minutes until the sauce thickens slightly. Taste and adjust seasoning. Pour over the chicken and serve.
This recipe was provided by Marilyn Pocius from Chicago.