Featuring our Orange Pomegranate Seasonal Balsamic ... Fall colors make this beautiful to look at and tasty to eat.
Place boneless chicken breasts between two layers of plastic wrap and pound until thin. If the chicken breaks into small pieces, that is okay!
Dust chicken pieces with flour seasoned with salt and pepper. Cook chicken pieces at medium heat in olive oil using a heaving pan until crispy and well done. Set pieces aside in a warm oven if you cook in batches and add olive oil while cooking as needed.
Deglaze hot pan with 1/2 cup water. Add 1/2 cup orange pomegranate balsamic, 1/3 cup of pomegranate seeds and the pieces from one sweet orange (no rind) and cook until liquid starts to thicken. Add a few thin orange slices with peel for a pretty look. Season with salt and pepper to taste.
Pour sauce over chicken and serve sprinkled with parsley.