Persian Pomegranate-Walnut Chicken

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1 cup less-sodium chicken broth fat-free
• 2  garlic cloves minced
• 1 Dash ground cinnamon 
• 1.8 teaspoons kosher salt divided
• 0.5 cup onion finely chopped
• 1 cup pomegranate juice 
• 0.1 teaspoon saffron threads crushed
• 6 ounce chicken breast halves boneless skinless
• 2 teaspoons sugar 
• 1 tablespoon tomato paste 
• 1 cup walnuts toasted

Equipment

• food processor
• frying pan
• whisk

Directions

1. Place walnuts in a food processor; process until finely ground. Set aside.
2. Sprinkle chicken with 1 teaspoon salt and 1/4 teaspoon pepper.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
4. Add half of chicken to pan; cook 4 minutes on each side.
5. Remove from pan. Repeat procedure with remaining chicken.
6. Recoat pan with cooking spray.
7. Add onion and garlic to pan; saut 3 minutes.
8. Add remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, ground walnuts, broth, and the remaining ingredients except cilantro, stirring with a whisk until smooth. Bring to a boil; reduce heat, and simmer until reduced to 1 1/2 cups (about 15 minutes), stirring occasionally. Return chicken to pan; cover and simmer 10 minutes or until thoroughly heated.
9. Garnish with cilantro sprigs, if desired.