This elegant Middle Eastern dish is not only delectable; it’s also relatively low fat.
4 boneless, skinless chicken breasts
½ cup defatted chicken broth, stock or bouillon
½ cup pomegranate juice
¼ cup inexpensive cream Sherry
1 clove of garlic, crushed
3 tablespoons sugar
½ teaspoon dry dill weed
1 tablespoon balsamic vinegar
About half the seeds from a pomegranate
Rinse the chicken breasts, pat dry and set aside. Put the next six ingredients in a sauce pan, bring to a boil, reduce the heat to maintain a rapid simmer and continue cooking until it has reduced by about half and is somewhat syrupy. Add the vinegar and continue to cook for another five minutes. Set aside and keep warm.
Grill or broil the chicken breasts to desired degree of doneness, painting periodically with the glaze. Put the pomegranate seeds in the remaining glaze, cook only until heated through and pour over the chicken breasts. Garnish with a few sprigs of fresh cilantro. This is nice served with Middle Eastern Pomegranate Rice Pilaf.
* Seeding Pomegranates