Wish I'd known about this recipe back when that pomegranate thread was first posted!
Walnut Chicken Strips with Pomegranate Sauce
The Rapid City Journal
For The Chicken Strips:
4 chicken breasts, boneless & skinless (~ 2 lb)
1½ c walnuts, coarsely chopped
¾ c all purpose flour
1½ tsp coarse salt
½ tsp ground cinnamon
¼ tsp pepper, freshly ground
1 c heavy cream
½ - ¾ c vegetable oil
For The Sauce:
2 T unsalted butter
2 small shallots, finely chopped
½ c walnuts, finely chopped
½ c dry white wine
1½ c homemade or low-sodium canned chicken stock
½ c fresh pomegranate juice
2 T pomegranate molasses
2 T all purpose flour
1 c pomegranate seeds (1 large pomegranate)
coarse salt
pepper, freshly ground
Preheat oven to 350°F.
Prepare The Chicken Strips: On a work surface, place chicken between two pieces of plastic wrap or wax paper. Using smooth side of a meat mallet, flatten to an even ½” thickness. Cut into ½ x 3” strips.
Place walnuts, flour, salt, cinnamon and pepper in the bowl of a food processor fitted with the metal blade. Process until finely chopped and well combined; transfer to a shallow bowl.
Pour cream into another shallow bowl.
Dip chicken strips in cream with one hand, letting excess drip off; using your other hand, dredge in flour mixture, turning to coat both sides and tapping off excess. Place on a baking sheet.
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Working in batches, add chicken strips; cook, turning occasionally, until golden brown all over, about 3 minutes. Transfer to a wire rack set over a baking sheet. Wipe skillet with paper towels, and repeat with remaining chicken, adding 2 tablespoons oil with each batch.
Transfer baking sheet with chicken to the oven and bake until chicken is cooked through, about 10 minutes more.
Meanwhile, Make The Sauce: Melt butter in a clean skillet over medium heat. Add shallots and walnuts; cook until shallots are tender and nuts are golden, about 2 minutes. Add wine; cook until most of the liquid has evaporated. Add 1¼ cups chicken stock, pomegranate juice and molasses. Raise heat to medium-high; cook until liquid is reduced by half, about 10 minutes.
In a small bowl, whisk together the remaining ¼ cup chicken stock and flour until well combined. Stir into sauce, and simmer until thickened, about 1 minute more. Stir in pomegranate seeds, and season with salt and pepper. Serve hot with chicken strips.
Serves 4.
Walnut Chicken Strips with Pomegranate Sauce
The Rapid City Journal
For The Chicken Strips:
4 chicken breasts, boneless & skinless (~ 2 lb)
1½ c walnuts, coarsely chopped
¾ c all purpose flour
1½ tsp coarse salt
½ tsp ground cinnamon
¼ tsp pepper, freshly ground
1 c heavy cream
½ - ¾ c vegetable oil
For The Sauce:
2 T unsalted butter
2 small shallots, finely chopped
½ c walnuts, finely chopped
½ c dry white wine
1½ c homemade or low-sodium canned chicken stock
½ c fresh pomegranate juice
2 T pomegranate molasses
2 T all purpose flour
1 c pomegranate seeds (1 large pomegranate)
coarse salt
pepper, freshly ground
Preheat oven to 350°F.
Prepare The Chicken Strips: On a work surface, place chicken between two pieces of plastic wrap or wax paper. Using smooth side of a meat mallet, flatten to an even ½” thickness. Cut into ½ x 3” strips.
Place walnuts, flour, salt, cinnamon and pepper in the bowl of a food processor fitted with the metal blade. Process until finely chopped and well combined; transfer to a shallow bowl.
Pour cream into another shallow bowl.
Dip chicken strips in cream with one hand, letting excess drip off; using your other hand, dredge in flour mixture, turning to coat both sides and tapping off excess. Place on a baking sheet.
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Working in batches, add chicken strips; cook, turning occasionally, until golden brown all over, about 3 minutes. Transfer to a wire rack set over a baking sheet. Wipe skillet with paper towels, and repeat with remaining chicken, adding 2 tablespoons oil with each batch.
Transfer baking sheet with chicken to the oven and bake until chicken is cooked through, about 10 minutes more.
Meanwhile, Make The Sauce: Melt butter in a clean skillet over medium heat. Add shallots and walnuts; cook until shallots are tender and nuts are golden, about 2 minutes. Add wine; cook until most of the liquid has evaporated. Add 1¼ cups chicken stock, pomegranate juice and molasses. Raise heat to medium-high; cook until liquid is reduced by half, about 10 minutes.
In a small bowl, whisk together the remaining ¼ cup chicken stock and flour until well combined. Stir into sauce, and simmer until thickened, about 1 minute more. Stir in pomegranate seeds, and season with salt and pepper. Serve hot with chicken strips.
Serves 4.