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.

Spaghetti Squash with White Wine, Spinach & Shrimp

Last week, I made spaghetti squash for the 1st time in place of pasta for dinner & I must say it ROCKED! Here's what I did should you want to give it a try...

Squash: (small - medium size)
sliced in half length-wise
Baked the squash on 375 for 20 minutes (10 each side)
scooped out the core & separated the "spaghetti" with a fork

Sauce:
saute pancetta, red onion, lots of garlic, pignolia nuts, red pepper flakes in olive oil
add a package of frozen spinach (I didn't have fresh spinach handy)
add white wine & chicken stock (approx a half cup of each)
add a pinch of kosher salt (teeny tiny bit)
add parmigiano reggiano grated cheese
add shrimp

This is something I came up with on the spot based on the ingredients I had available at home. I don't use actual measurements -- everything is to taste.

Feel free to leave comments or your Spaghetti Squash recipes.