Pan Roasted Chicken with Pomegranate Reduction and Fennel Apple Salad Recipe

Ingredients

• 8 oz. pomegranate Juice
• 6 oz. white wine
• 1 1/2 tbsp. sugar
• 1/8 tsp. ground cloves
• 1/2 tsp. fennel seeds
• Salt and pepper to taste
• 2 boneless, skinless chicken breasts, approximately 8 oz. each
• 2 tbsp extra virgin olive oil
• 1 medium fennel bulb, sliced
• 1 medium green apple, sliced fine or julienned
• 1/2 of 1 medium onion, cut in quarters and sliced fine
• 3 tbsp. extra virgin olive oil
• 1 tbsp. red wine vinegar