January 11, 2012: Pomegranate Mustard Glazed Chicken Recipe

I bought the latest issue of Cooking Light magazine because I was intrigued by the front cover, which promised dozens of new chicken recipes. We eat a lot of chicken and finding new ways to make it in a calorie-conscious manner is always appealing to me. I ended up combining a couple different recipes to come up with this delicious combination. Be forewarned, however, the cooked chicken turns a deep purple color (from the pomegranate juice) which some might find off-putting.

Pomegranate Mustard Glazed Chicken

2 t. olive oil, divided

4 pieces boneless, skinless chicken (breasts and/or thighs)

½ teaspoon freshly ground black pepper

¼ t. salt

2 T. minced shallots

2 garlic cloves, minced

½ cup pomegranate juice

1 t. Truvia or other sugar substitute

½ t. dried sage

1 t. cider vinegar

1 t. Dijon mustard

Preheat oven to 400 degrees.

Sprinkle both sides of chicken pieces with salt and pepper. In a heavy, oven-proof skillet, heat one teaspoon of olive oil to medium. Quickly sear the chicken pieces on both sides (about 1 – 2 minutes per side). Transfer to a plate to rest.

Reduce heat to medium low. Add remaining olive oil, shallots, and garlic. Sauté for about one minutes, until softened. Add pomegranate juice and cook, stirring frequently, until reduced by half. Add Truvia, sage, vinegar and mustard and heat through.

Place chicken pieces in pan and turn over to coat both sides with sauce. Place in oven and cook for an additional 10 – 15 minutes, until chicken is no longer pink in the middle. Serve with sauce spooned over the top.

Serves 4 with approximately 287 calories per serving.