Ingredients

2 cups pomegranate juice

4 1/4 inch thick chicken breasts/turkey breasts

1/4 cup plus 2 tbl olive oil

Kosher salt

Pepper

1/4 cup chopped tarragon

1/2 cup sliced almonds, toasted

Preparation

  1. In a large saute pan, bring pomegranate juice to a full boil. Cook until reduced to 1/2 cup, about 7 minutes.

  2. Preheat grill. Coat chicken with 2 tbl olive oil & season with salt & pepper. Grill until cooked through.

  3. Combine pomegranate reduction with tarragon & the 1/4 cup olive oil. Season to taste with salt & pepper.

  4. Spoon pomegranate vinaigrette over chicken & sprinkle with almonds.