Pomegranate Chicken

Ingredients

• 0.3 cup agave nectar 
• 0.3 teaspoon pepper black
• 1 tablespoon butter 
• 0.5 teaspoon rosemary fresh chopped
• 1 tablespoon olive oil 
• 1 teaspoon olive oil 
• 4 servings garnish: pomegranate arils 
• 1 cup pomegranate juice 
• 2 tablespoons red wine vinegar 
• 0.3 teaspoon salt 
• 2 tablespoons shallots minced
• 24 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• sauce pan

Directions

1. Heat a small saucepan over medium-high heat.
2. Add 1 teaspoon olive oil; swirl.
3. Add shallots and fresh rosemary; saut 1 minute. Stir in pomegranate juice, agave nectar, and red wine vinegar; bring to a boil. Cook until reduced to 1/2 cup (about 15 minutes), stirring occasionally.
4. Remove from heat; stir in butter.
5. Heat a large skillet over medium-high heat.
6. Add 1 tablespoon olive oil; swirl.
7. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
8. Add chicken to pan; saut 4 minutes on each side or until browned.
9. Brush chicken with 1/4 cup glaze; cook 1 minute. Turn chicken over; brush with remaining glaze. Cook 1 minute or until chicken is done.
10. Garnish, if desired.