Asian-spiced poached chicken with pomegranate sauce

October 1, 2008

MAKES 6 SERVINGS

1� pounds chicken cutlets (chicken breast halves, sliced thin)

POACHING LIQUID:

2 tablespoons butter

1 large shallot, minced

1 star anise

1/4 teaspoon crushed red pepper flakes

1 tablespoon minced fresh ginger

1 tablespoon fresh thyme leaves

2 cups low-sodium chicken broth

POMEGRANATE SAUCE:

1 cup poaching liquid (see instructions)

1 cup pomegranate juice

� teaspoon salt

1 tablespoon butter

GARNISH:

2 tablespoons minced fresh mint

Preheat oven to 180 degrees. In large, lidded saute pan, melt butter for poaching liquid over medium-high heat. Add shallot and cook until translucent (about 3 minutes). Add star anise, red pepper flakes, ginger, thyme and chicken broth; bring to a bubbling simmer, but not a full boil.

Add chicken cutlets, cover and reduce heat to a gentle simmer. Poach chicken, turning once, until cooked through (about 6 to 7 minutes). Remove to ovenproof platter and place in oven to keep warm.

Remove star anise from poaching liquid; pour liquid into heatproof measuring cup. Add 1 cup poaching liquid back to the pan. Pour in pomegranate juice; add salt. Bring to a boil over high heat and boil hard until sauce is reduced and thickened (5 to 10 minutes). Remove from heat; swirl in butter until melted.

Remove platter of chicken from oven; pour sauce over chicken. Garnish with mint.

National Chicken Council/U.S. Poultry & Egg Association

Nutrition facts per serving: 219 calories, 7 g fat, 4 g saturated fat, 83 mg cholesterol, 8 g carbohydrates, 28 g protein, 358 mg sodium, 0 g fiber