Chicken With Pomegranate-Ginger Cream Sauce
Dress up chicken tenderloins with the flavors of pomegranate and ginger for a quick and easy dish that really looks impressive. The velvety sauce lends richness and the sweet-tart flavor of pomegranate and light spice of fresh ginger are a perfect complement to the tender chicken. The beautiful ruby red pomegranate arils add both color and texture, making this dish a nice one for company, despite how easy it is to prepare.
- 1 lb chicken tenderloins
- 1/4 cup flour
- Salt and pepper
- 3 tablespoons butter
- 2 teaspoons fresh ginger, finely minced
- 1 teaspoon shallot, finely minced
- 1/2 cup pomegranate juice
- 1/2 cup half-and-half
- 1/2 cup fresh pomegranate arils
Spread the flour in a shallow dish and season with salt and pepper. Lightly dredge the tenderloins and set aside.
Heat the butter in a large skillet over medium heat. Add the ginger and shallot and cook for a minute or two until the ginger becomes fragrant. Add the tenderloins in a single layer and cook, turning several times, until they are a light golden brown and cooked through, about 2 to 3 minutes per side.
Transfer the chicken to a plate. Deglaze the pan with the pomegranate juice, scraping up any browned bits and stir until smooth. Whisk in the half-and-half and cook until the mixture is smooth again and begins to thicken slightly.
Add the pomegranate arils, stir, then return the chicken to the pan. Using tongs, turn the tenderloins over several times to coat them thoroughly with sauce.
Transfer the chicken to a serving platter and spoon the sauce over the top.
Makes 4 servings
This recipe is nice served with mashed potatoes and a simple green vegetable like spinach or green beans.