Pan Roasted Chicken with Pomegranate Reduction and Fennel Apple Salad Recipe
Pan-roasted chicken with a pomegranate reduction and fennel apple salad—simple yet flavorful, perfect for special meals or gatherings. Try this unique combination now!
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Cooking tools:
- Fine-mesh sieve
- Squeeze bottle
- Airtight container
- Saucepan
- Oven
- Stove
- Microwave
- Skillet
- Aluminum foil
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving platter
- Pot
- Refrigerator
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
- pepper
- 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
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