To serve four.
4 Each Chicken Breasts-boneless, skinless, pounded to ¼” thick
½ Cup AP Flour-seasoned lightly with salt and pepper
2 Tbsp. Vegetable Oil
1 Apple-peeled, cored, ½” diced
2 Tbsp. Shallots
1 Tbsp. Jalapenos-chopped finely
½ Cup Apple Cider or Juice
1 Tbsp. White Balsamic Vinegar
4 Tbsp. Pomegranate Molasses
Salt and Black Pepper To Taste
While heating sauté pan on medium high heat, lightly dredge the chicken breasts in the flour, shaking off the excess flour. Add the oil to the pan and add the chicken , splashing away from you to avoid getting hot oil on you. Don’t crowd the pan with too much meat, or the pan will cool off too much and not sauté. Simply cook the meat in two batches. Cook the chicken for about 1 ½ minutes on each side, or until light golden, and remove from pan. Reserve.
In the same pan over medium high heat, add the apple and cook until light golden, about 30 seconds. Add shallots and jalapenos, cook 20 seconds or until aromatic. Add apple cider, vinegar, and pomegranate molasses. Bring to a boil, whisking until smooth, and boil down until a light syrupy glaze remains. Season to taste with the salt and pepper. Place meat back in pan to coat with sauce, and to warm through. Look for the chicken to be 165ºf internal temperature or no pink inside. Serve with your favorite accompaniments using the vegetables of the season. Enjoy!
