Prep 5 mins
Cook 20 mins
Inspired by a recipe in Eating Well magazine, this quick dish is rather sumptuous in flavor. The original recipe suggested serving this with roasted fennel but I thought it worked better with roasted asparagus. Betting this would also work well with thinly sliced or pounded chicken breasts.
- 9.85 ml canola oil or 9.85 ml vegetable oil
- 1.23 ml thyme
- 1.23 ml kosher salt
- 1.23 ml fresh ground pepper, divided
- 453.59 g skinless boneless turkey breast (4 - 4 ounces each)
- 236.59 ml pomegranate juice
- 1 whole garlic clove, split in half lengthwise
- 4.92 ml balsamic vinegar
- 28.39 ml reduced-sodium chicken broth or 28.39 ml water
- 4.92 ml cornstarch
- 59.14 ml pomegranate seeds (optional)
- Sprinkle both sides of turkey with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the turkey and cook until browned, 2 to 3 minutes per side. Transfer to a plate.
- Add pomegranate juice, half cloves of garlic, balsamic vinegar and thyme to the pan. Bring the juice to a boil. Boil, stirring often, until reduced to 1/4 cup, 6 to 10 minutes. Remove the garlic.
- Whisk together broth (or water) and cornstarch breaking up any lumps. Add the slurry to the pan and cook, stirring constantly, until thickened, about 15 seconds.
- Reduce heat to medium, return the turkey and any accumulated juices to the pan, turning to coat with sauce, and cook for 1 or 2 minutes.
- Optional, toss the pomegranate seeds in with the turkey and stir just before serving.
This was quite good, but I'm afraid it wasn't as flavourful as I would have expected. Maybe it was my pomegranate juice? I used 100 percent unsweetened juice, and it was a tad too tangy for our liking. Next time I'll add a teaspoon of honey to enhance the flavour or omit the balsamic vinegar. Thanks for sharing a very nice idea :)
Made for Bargain Basement.