Pomegranate Wild Mushroom Chicken
2 Tbs Crystal City Wild Mushroom & Sage Olive Oil
4 Chicken breast tenders (or large breasts sliced horizontally to no thicker than 1/2 inch)
About 1/2 cup flour
Salt & Pepper to taste
1/2 cup chicken broth or white wine
2 cups sliced mushrooms
2 Tbs Crystal City Pomegranate Balsamic Vinegar
1 Tbs sour cream
Flour the chicken on both sides. Heat the Wild Mushroom & Sage Olive Oil to medium in a large skillet. Place chicken in the skillet, add salt and pepper, cook through, turning once - about 6-8 minutes total. (If the chicken starts to burn, add the broth (or wine) early. Place the chicken on a warm serving plate.
Add the broth, mushrooms, and Pomegranate vinegar to the skillet. Scrape up the bits of chicken from the bottom of the skillet. continue to cook the sauce until the liquid is reduced by half, about 5 minutes. Add the sour cream and stir in; remove from the heat and pour over the chicken. Serve.
Posted on Tue, June 18, 2013
by Wendy Oppenheim filed under