Fall flavors are in full swing and I am always looking for new flavor combos to change it up. I wanted to play off the classic recipe my mom made as a child using brisket. Since my time is limited during the week I figured chicken would help speed it up.
1 Pound Chicken Breast sliced thin
1/2 Onion Sliced Thin
1/2 Pound Mushrooms sliced think
6 Prunes Chopped
1/2 Pomegranate seeds plus 2 Tbs for garnish
3/4 Cup Water
2 Tbs Balsamic
1 Tbs Brown Sugar
1 tsp Salt
1 tsp Pepper
Start by sautéing the onions with brown sugar in a well sprayed pan until they start to become translucent. While onions cook, salt and pepper the chicken breast on each side. Place the chicken in the pan with onions and brown on each side. This should take no longer then one minute per side on high heat. Remove chicken from pan and place on a plate. To the pan add balsamic and water and mix well, scraping the bottom of the pan a bit. Add the prunes, pomegranate and mushrooms then lower heat to medium. Add chicken back to pan and bring liquid to a simmer. Cover pan partially and turn chicken every few minutes. Cook until liquid is almost gone. Serve chicken with onions, and fruit on top. Garnish plate with extra pomegranate seeds.