INGREDIENTS
• 3/4 cup chopped walnuts
• 1/2 buckwheat flour
• 4 skinless boneless chicken breast halves
• 1 egg, beaten to blend
• 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
• pomegranate seeds for garnish
Preparation
Pre-heat oven to 400 degrees
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 buckwheat flour, then beaten egg, then into walnut mixture to coat. Bake in the oven on a cookie sheet until lightly browned and cooked throught
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 pomegranate seeds and chives and serve.