You can make this most impressive and complex sauce in just minutes!
- 4 boneless, skinless chicken breast fillets, about 8 ounces each
- 1/4 teaspoon garlic powder
- Salt to taste (1/8 teaspoon for the chicken, plus another 1/8 teaspoon for the sauce)
- 1/2 cup California Walnut Butter (recipe follows)
- 1/3 cup pomegranate molasses or pomegranate concentrate
- 2 to 3 tablespoons tawny port or apple juice
- 1 tablespoon olive oil (possibly a little more)
- Pomegranate seeds (avrils), for garnish
- Chives, for garnish, optional
- In a shallow dish, soak bamboo skewers for 10 minutes.
- Pat the fillets dry with paper towels and cut into thin strips; season with the garlic powder and salt. Thread onto skewers and set aside.
- In a small bowl, combine the walnut butter and pomegranate molasses or concentrate, mashing and stirring, or whisking the two together until fairly uniform. Add the port or apple juice, plus a little salt, to taste - stirring to combine. Set aside, near the stove.
- Place a small, heavy-bottomed skillet (just large enough to hold the fillets in a single layer) or a ridged grill pan over medium heat and wait for about a minute. Pour in the olive oil and swirl to coat the pan. Add the chicken skewers allowing some space between them and cook, undisturbed, for about 2 minutes, or until golden brown. Use a metal spatula to carefully loosen each chicken filled skewer and flip it over, adding a little more oil if the pan seems dry. Cook on the second side for another 2 or so minutes, or until the bottom surface matches the top. You may need to lower the heat if the chicken begins to burn, or raise it if it is not browning quickly. To check for doneness, insert an instant-read thermometer lengthwise into the thickest part. It should register 165°F; the meat should be opaque white throughout.
- Brush with about a teaspoon of the sauce on each piece of chicken during the last minute or so of cooking, spreading the sauce into place (you can use the back of a spoon or a brush). Transfer the chicken to a plate and let rest for about 2 minutes before serving. Serve hot, or at room temperature, with additional sauce spread on top, and pomegranate seeds to garnish.