PAMA Glazed Chicken

I asked Santa for PAMA for Christmas and in true Santa fashion he came through!  I've been cooking with it ever since.

We love chicken in my house, and a favorite is balsamic glazed chicken, you can see the recipe here.  So last night I thought why not try updating it using PAMA Pomegranate Liqueur.  Just as I predicted, it was good!  While I know there are many ways to create & modify this dish, here's what I did:

Ingredients:
2 chicken breasts filleted
1/4 cup chopped sundried tomatoes
1 thinly sliced medium onion
2-4 finely chopped garlic gloves (depending on how much garlic you like)
1 cup white wine (I had chardonnay on hand)
1/2 cup PAMA Pomegranate Liqueur
3 Tbs white balsamic vinegar (you can omit if you like)

Directions:
1) heat 3 tbs olive oil in a skillet over med high head and cook the chicken about 3-5 minutes on each side until almost cooked through; remove to a plate to keep warm.
2) add onion, cook about 5 minutes until soft.
3) add garlic & sundried tomatoes cooking until fragrant.
4) add white wine, PAMA & balsamic vinegar bring to a quick boil.
5) reduce heat to med low, return the chicken to the pan and simmer until chicken has cooked through and the sauce has reduced.

I served this over jasmine rice.

If you try this or a version of it, share your thoughts!

White Balsamic Glazed Chicken

White Balsamic Glazed Chicken

Ingredients:
3 chicken breasts - filleted
1 large onion - chopped
4-6 cloves of garlic - chopped
1/4 cup sun-dried tomatoes - chopped
1 cup white wine - I use what I have in the house at the time. This time it was chardonnay.
3 tablespoons white balsamic vinegar

Directions:
Heat oil in skillet on medium high heat. Cook chicken until just about cooked through, remove and set aside. Saute the onion, garlic and sun-dried tomato. Add the white wine and balsamic. Reduce the heat & return the chicken to the pan. Cook until the sauce has reduced & thickened up a little and the chicken has cooked through - 5 - 10 minutes or so.

Rhubarb & dried-cherry chutney recipe

Rhubarb & dried-cherry chutney

1 cup medium-diced fresh rhubarb
1/2 cup small-diced onion
1/4 cup coarsely chopped dried cherries
1/4 cup granulated sugar
1/4 cup sherry vinegar
1 Tbs honey
1/2 tsp finely grated lemon zest
1/4 tsp kosher salt

Combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, cover, and simmer over medium to medium-low heat until the onions are translucent & the juices are beginning to thicken, about 5 minutes. Uncover and simmer, stirring frequently, until very thick, another 6 - 8 minutes.

Can be stored in the refrigerator for up to 2 weeks in an airtight container.

...This is a wonderful condiment for grilled pork loin or roasted chicken.

I can't take credit for this one...Source: Fresh Magazine, issue 27, 2009