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Seared Chicken Cutlets with Winter Greens & Pomegranate Sauce

Bev Cooks Recipe by

Seared Chicken Cutlets with Winter Greens & Pomegranate Sauce

If I say Christmas on a plate are you going to punch me in the face?

(5 comments)
  • Prep Time 20 min
  • Total Time 40 min
  • Servings 4

Seared Chicken Cutlets with Pomegranate Sauce  

As prepared by Bev Cooks

I come today bearing good news!


Good news for all the people of the lands! Good news for the children and pets and neighbors and villages alike!

And you want me to chill. K.

We need to talk about pomegranates. Let me just tell you, a long long long time ago I tried to de-seed a pomegranate, and it took me 39 million years, give or take. Clothes were stained. Tears were shed. Egos bruised. BUUUUT just last weekend I heard Martha Stewart on Wait, Wait, Don't Tell Me (the NPR news quiz show), and not only did she enlighten the entire universe (and beyond) to the extrication trick, she also cursed and they had to bleep it! Martha Stewart cursed! I bet her curse word was delivered with perfect diction and smelled of fresh lilac.

So what you do IS, and this is hard to describe, so hold on:

You know what - let's just get started on the recipe all together - Seared Chicken Cutlets with Winter Greens and a Pomegranate Sauce!

Ingredients for Seared Chicken Cutlets with Winter Greens and Pomegranate Sauce

Grab yo' chicken, kale, collards, a pomegranate, some garlic and brown sugar.

 

Slice the root end off

Okay first, slice the root end of the pom right off! Having pictures helps. Cuz we are living in a visual world, and I am a visual girl. Never mind.

 

Pomegranate split into pieces

So THEN, you'll lightly score the pom from root to tip, then give it a quarter turn, and lightly score it again. Then take that knife and lightly pierce it into the open end that you sliced off, and twist ever so slightly, and boom - pomegranate splits into four pieces! Well this is two halves, but you see how it's almost into four?

 

Arils in bowl

THEN, over a bowl, place each pomegranate quarter in your hand, arils (the red shiny seeds) facing down. Take the back of a wooden spoon and tap tap tap (kind of hard) and those seeds seriously just fall right out! I was FREAKING out when this was occurring. Ba-da-bing.

 

Arils pulsed in blender

Then transfer about 3/4 of the arils to a blender and give it a good pulse, until it's all nice and juicy.

 

Pressing pulsed pomegranate with a spatula

Then pour the juice through a strainer over a small sauce pan, preesssssing with a spatula until all of the juice is out. You can discard the solids.

 

Then add the sugar and the rest of the arils to the saucepan and lightly simmer while you cook the rest of the meal. *quick note* The arils have tiny white seeds inside them, so when you're eating this dish with the whole pomegranate seeds, just be ready for little pops in your teeth. They're not bad. BUT, if you want, juice the whole bunch of arils to avoid the popping. Is popping even the right word?

 

Searing chicken

Then sear your chicken! I sliced the breasts lengthwise to make them cutlets. Which I like. And I like saying cutlets.

 

Wilting up some garlicky greens

Then you'll remove the chicken from the pan and wilt up some garlicky greens. Mmmmmm.

 

Seared Chicken Cutlets with Winter Greens and Pomegranate Sauce, ready to eat

Then you plate! Greens, chicken and pomegranate sauce. So purty.

 

I want to say Christmas on a plate soooo bad but I'm afraid you'll paper cut me.



Martha Stewart really cursed, ahahhaha! I don't why this gives me such joy. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
See Recipe

Seared Chicken Cutlets with Winter Greens & Pomegranate Sauce

Ingredients

1
pomegranate
1
tablespoon brown sugar
1
pound chicken breasts, sliced lengthwise to make cutlets
3
cloves garlic, minced
1/2
bunch kale, roughly chopped
1/2
bunch collard greens, roughly chopped
1
pinch coarse salt and freshly ground pepper
2
tablespoons extra-virgin olive oil

Directions

  • 1 Slice the root end off of the pomegranate. Lightly score the pomegranate root to tip end. Give it a quarter turn and lightly score it again. Take the knife and lightly pierce it into the open end. Twist it, opening the pomegranate into 4 equal pieces.
  • 2 Hold each piece of the pomegranate in your hand, seeds facing down (over a large bowl) and heavily tap the skin with the back of a wooden spoon. The seeds should just fall right into the bowl. Repeat with remaining pomegranate pieces.
  • 3 Remove any white pieces from the pomegranate out of the seeds.
  • 4 Transfer 3/4 of the seeds to a blender and pulse until juicy. Pour the juice through a strainer into a small saucepan, and press with a spatula to get as much juice as you can. Discard the solids.
  • 5 Add the brown sugar and the remaining pomegranate seeds to the pan and lightly simmer while you cook the rest of the meal.
  • 6 Add the oil to a large skillet. Season the chicken and sear until cooked through and nicely browned on both sides, about 7 minutes. Transfer chicken to a plate.
  • 7 Back in the skillet, add the minced garlic (and more oil if needed). Add the chopped greens and sauté until barely wilted, two minutes. Season with a pinch of salt and pepper.
  • 8 Arrange the greens on your plates, then top with seared chicken cutlets (and any juice that accumulated). Drizzle with pomegranate sauce and serve immediately.
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