Roasted Chicken in Pomegranate Walnut Sauce

Ingredients:                

Broth set  1 pack,     

Onion  120 gr,

Peas  60 gr,  

Carrot 120 gr, 

Garlic 6 gr,  

Butter 30 gr,  

Flour 45 gr,  

Milk  500 ml, 

Chicken fillet 350 gr, 

Pasta (macaroni)  250 gr, 

Salt 15 gr.      

Preparation: Place the broth on low fire for 40 minutes (put the broth set, onion, crushed garlic, washed carrot skin in the pot and pour water so that the products are covered well). Put the chicken fillet cut in half in the pot, add brine, leave it in the cold for 30 minutes and then boil for 10 minutes. Fry the flour in a frying-pan until golden color, pour melted butter, mix together (after mixing well, remove from the fire). Filter the prepared broth, add milk to the filtered liquid, place on a medium fire. After boiling, while mixing quickly add a mass of flour and butter and thicken the broth. While cooking the soup, boil the pasta Slice the carrots, peas, pasta (Fusilli) and place boiled and thinly sliced chicken in the desired dish and pour the broth mass on top. The soup is ready, transfer to the desired dish and enjoy. 

Dear Customers, this recipe is available in Georgian..

Ingredients (Serves 4) 

1 tablespoon unsalted butter, 

1 tablespoon olive oil, 

4 boneless, skinless chicken breasts, pounded to 1 cm thickness, 

Salt,

Pepper, To taste,

1/2 cup chicken broth, 

1/2 cup heavy cream, 

2 tablespoons mustard, 

2 tablespoons chopped fresh flat-leaf parsley.

Directions:  Add butter and oil to a large skillet over medium high heat. Season the chicken breasts generously with salt and pepper. Saute about 5 minutes per side until cooked through. Remove to a plate and cover with foil.   Add the chicken broth into the pan. Whisk in the cream, mustard, and parslay. Cook for about 3 minutes, until sauce thickened. Pour the sauce over the chicken, and serve.