Chicken with Herbed Pomegranate-Blueberry Sauce
Prep: 20 minutes
Cook: 35 minutes
1 lb. skinless, boneless chicken breast half (4 breast halves)
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
1 cup brown rice, cooked according to package directions (about 3 cups)
Spray a 12-inch skillet with vegetable 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 warm.
Heat 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 for 5 minutes or until the chicken is cooked through. Serve with the rice.