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Category: Campbells
Prep Time: Cook Time: Total Time:
Prep Time: 10 min.
Cook Time: 35 min.
Ingredients:
vegetable cooking spray
4 skinless, boneless chicken breast halves (about 1 pound)
1 tbsp. butter
2 medium carrots, thinly sliced (about 1 cup)
1 small zucchini, thinly sliced (about 1 cup)
2 large shallots, chopped (about 1/2 cup)
2 cloves garlic, minced
2 tbsp. chopped fresh rosemary leaves
1 tbsp. chopped fresh thyme leaves
1 1/2 cups V8 V-Fusion® Pomegranate Blueberry Juice
2 tbsp. country-style Dijon mustard
2 cups hot cooked brown rice
Directions:
Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet and keep it warm.
Melt the butter in the skillet over medium-high heat. Add the carrots, zucchini, shallots, garlic, rosemary and thyme and cook for 3 minutes. Add the juice and mustard and heat to a boil, stirring often. Reduce the heat to medium and cook for 15 minutes or until the juice mixture is slightly thickened and reduced to about 1 1/4 cups.
Return the chicken to the skillet and cook until the chicken is cooked through. Serve with the rice.
Serves 4.
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Chicken with Herbed Pomegranate-Blueberry Sauce
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Category: Campbells
Prep Time: Cook Time: Total Time:
Prep Time: 10 min.
Cook Time: 35 min.
Ingredients:
vegetable cooking spray
4 skinless, boneless chicken breast halves (about 1 pound)
1 tbsp. butter
2 medium carrots, thinly sliced (about 1 cup)
1 small zucchini, thinly sliced (about 1 cup)
2 large shallots, chopped (about 1/2 cup)
2 cloves garlic, minced
2 tbsp. chopped fresh rosemary leaves
1 tbsp. chopped fresh thyme leaves
1 1/2 cups V8 V-Fusion® Pomegranate Blueberry Juice
2 tbsp. country-style Dijon mustard
2 cups hot cooked brown rice
Directions:
Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet and keep it warm.
Melt the butter in the skillet over medium-high heat. Add the carrots, zucchini, shallots, garlic, rosemary and thyme and cook for 3 minutes. Add the juice and mustard and heat to a boil, stirring often. Reduce the heat to medium and cook for 15 minutes or until the juice mixture is slightly thickened and reduced to about 1 1/4 cups.
Return the chicken to the skillet and cook until the chicken is cooked through. Serve with the rice.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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