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