This can also be made with turkey cutlets.

Serves 4.

INGREDIENTS

  • 3/4 cup chopped walnuts
  • 1/2 cup all purpose flour
  • 4 skinless boneless chicken breast halves
  • 1 egg, beaten to blend
  • 2 tablespoons (1/4 stick) butter
  • 1 tablespoon vegetable oil

  • 1/4 cup dry white wine

  • 2 tablespoons chopped shallots
  • 1/2 cup canned low-salt chicken broth
  • 1/2 cup pure pomegranate juice
  • 1 1/2 teaspoons pomegranate molasses
  • 1 teaspoon honey
  • 2 tablespoons chopped chives or green onion

    DIRECTIONS

    Finely chop walnuts with flour in processor. Transfer to plate. Pound chicken between sheets of waxed paper to 1/4-inch thickness. Dip chicken into beaten egg, then into walnut mixture to coat. Melt 1 tablespoon butter with 1 tablespoon oilin large nonstick skillet over high heat. Add chicken and cook until golden and cooked through, about 3 minutes per side. Transfer to plate; tent with foil to keep warm.

    Boil wine and shallots in heavy small saucepan until most of wine has evaporated, about 2 minutes. Add broth, pomegranate juice, pomegranate molasses and honey. Boil until reduced to 3/4 cup, about 5 minutes. Whisk in remaining 1 tablespoon butter. Season sauce with salt and pepper. Spoon sauce over chicken. Sprinkle with chives and serve.