Chicken with Herbed Pomegranate-Blueberry Sauce

This dish breathes new life into ordinary chicken breasts. Fresh herbs
infuse the fruit juice-based sauce with dynamite flavor.

Chicken with Herbed Pomegranate-Blueberry Sauce
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 35 min.

vegetable cooking spray
4 skinless, boneless chicken breast halves (about 1 pound)
1 tbsp. butter
2 medium carrots, thinly sliced (about 1 cup)
1 small zucchini, thinly sliced (about 1 cup)
2 large shallots, chopped (about 1/2 cup)
2 cloves garlic, minced
2 tbsp. chopped fresh rosemary leaves
1 tbsp. chopped fresh thyme leaves
1 1/2 cups V8 V-Fusion(R) Pomegranate Blueberry Juice
2 tbsp. country-style Dijon mustard
2 cups hot cooked brown rice

Directions:
Spray a 12-inch skillet with the cooking spray and heat over medium-high
heat for 1 minute. Add the chicken and cook for 10 minutes or until it's
well browned on both sides. Remove the chicken from the skillet and keep
it warm.
Melt the butter in the skillet over medium-high heat. Add the carrots,
zucchini, shallots, garlic, rosemary and thyme and cook for 3 minutes.
Add the juice and mustard and heat to a boil, stirring often. Reduce the
heat to medium and cook for 15 minutes or until the juice mixture is
slightly thickened and reduced to about 1 1/4 cups.
Return the chicken to the skillet and cook until the chicken is cooked
through. Serve with the rice. Serves 4.

Kitchen Clip:
If you don't have fresh herbs on hand, use 1/2 the amount of dried
herbs. For example, use 1 tablespoon dried rosemary for the 2
tablespoons fresh rosemary called for in the recipe.
Received on Thu Sep 17 16:14:15 2009