POM And Balsamic-Glazed Chicken

Preparation

Prepare garnish: place oil in a large skillet; brown chicken pieces in batches with carrots and onions for 5-6 minutes or until tender, stirring frequently. Remove chicken pieces.

Keep carrots and onions warm. Place broth in a pan and add back chicken pieces; cover and simmer for 15-20 minutes, or until cooked. Reserve ⅓ cup of chicken cooking liquid. Transfer chicken and vegetables to platter; cover and keep warm. Put reserved ⅓ cup of chicken cooking liquid in skillet. Stir in pomegranate juice, vinegar, cornstarch, brown sugar and seasonings. Bring to a boil; reduce heat. Simmer 2 minutes. Drizzle some of the sauce over chicken and vegetables; garnish with reserved arils. Serve this pomegranate recipe with pasta if desired, and pass remaining sauce.

Ingredients

¾ cup POM Wonderful 100% Pomegranate Juice
4-6 boneless, skinless chicken breasts, or 8 to 12 boneless, skinless chicken thighs
1 cup packaged peeled baby carrots
3 sliced green onions
2-3 tablespoons olive or vegetable oil
1 cup chicken broth
¼ cup balsamic vinegar
2 teaspoons cornstarch
2 teaspoons brown sugar
1 teaspoon crushed dried basil
½ teaspoon crushed dried oregano
½ teaspoon saltHot cooked penne pasta (optional)

Garnish (Optional):