Walnut Chicken with Pomegranate Sauce Recipe

Name: Walnut Chicken with Pomegranate Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup chopped walnuts; 1/2 cup all purpose flour; 4 skinless boneless chicken breast halves; 1 egg, beaten to blend; 2 tablespoons (1/4 stick) butter; 1 tablespoon vegetable oil; 1/4 cup dry white wine; 2 tablespoons chopped shallots; 1/2 cup canned low-salt chicken broth; 1/2 cup pure pomegranate juice; 1 1/2 teaspoons pomegranate molasses; 1 teaspoon honey; 2 tablespoons chopped chives or green onion

Servings: persons

3/4 cup chopped walnuts
1/2 cup all purpose flour
4 skinless boneless chicken breast halves
1 egg, beaten to blend
2 tablespoons (1/4 stick) butter
1 tablespoon vegetable oil
1/4 cup dry white wine
2 tablespoons chopped shallots
1/2 cup canned low-salt chicken broth
1/2 cup pure pomegranate juice
1 1/2 teaspoons pomegranate molasses
1 teaspoon honey
2 tablespoons chopped chives or green onion

1
Finely chop walnuts with flour in processor.
2
Transfer to plate.
3
Pound chicken between sheets of waxed paper to 1/4-inch thickness.
4
Dip chicken into beaten egg, then into walnut mixture to coat.
5
Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over high heat.
6
Add chicken and cook until golden and cooked through, about 3 minutes per side.
7
Transfer to plate; tent with foil to keep warm.
8
Boil wine and shallots in heavy small saucepan until most of wine has evaporated, about 2 minutes.
9
Add broth, pomegranate juice, pomegranate molasses and honey.
10
Boil until reduced to 3/4 cup, about 5 minutes.
11
Whisk in remaining 1 tablespoon butter.
12
Season sauce with salt and pepper.
13
Spoon sauce over chicken.
14
Sprinkle with chives and serve.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup chopped walnuts, 1/2 cup all purpose flour, 4 skinless boneless chicken breast halves, 1 egg, beaten to blend, and more.

Yes, Walnut Chicken with Pomegranate Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Walnut Chicken with Pomegranate Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions