Chicken with Herbed Pomegranate-Blueberry Sauce
Prep Time: 10 min.
Cook Time: 35 min.
Vegetable cooking spray 4 skinless, boneless chicken breast halves (about 1 pound) 1 tablespoon butter 2 medium carrots, thinly sliced (about 1 cup) 1 small zucchini, thinly sliced (about 1 cup) 2 large shallots, chopped (about 1/2 cup) 2 cloves garlic, minced 2 tablespoons chopped fresh rosemary leaves 1 tablespoon chopped fresh thyme leaves 1 1/2 cups V8 V-Fusion® Pomegranate Blueberry Juice 2 tablespoons country-style Dijon mustard 2 cups hot cooked brown rice
1. Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet and keep it warm.
2. Melt the butter in the skillet over medium-high heat. Add the carrots, zucchini, shallots, garlic, rosemary and thyme and cook for 3 minutes. Add the juice and mustard and heat to a boil, stirring often. Reduce the heat to medium and cook for 15 minutes or until the juice mixture is slightly thickened and reduced to about 1 1/4 cups.
3. Return the chicken to the skillet and cook until the chicken is cooked through. Serve with the rice.
Makes: 4 servings.
The vegetables in this dish can easily be traded out for what you have on hand. For instance, use yellow squash or green beans for the zucchini, red onion for the shallots, and parsley or oregano for one of the herbs.