Pomegranate Wild Mushroom Chicken Recipe | The Olive Crush

Pomegranate Wild Mushroom Chicken

Pomegranate Wild Mushroom Chicken Recipe | The Olive Crush
Try a combination of flavors of our Wild Mushroom & Sage Olive Oil and sweet-tart Pomegranate Balsamic Vinegar to add some variety to your chicken breast dinner.

Pomegranate Wild Mushroom Chicken
Serves 4
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Cook Time
20 min
Cook Time
20 min
  1. 2 tbsp Wild Mushroom & Sage Olive Oil
  2. 4 Chicken breast tenders (or large breasts sliced horizontally to no thicker than 1/2 inch)
  3. About 1/2 cup flour
  4. Salt & Pepper to taste
  5. 1/2 cup low-sodium organic chicken broth, or white wine
  6. 2 cups sliced mushrooms
  7. 2 tbsp Pomegranate Balsamic Vinegar
  8. 1 tbsp plain Greek yogurt (or sour cream)
  1. Flour the chicken on both sides.
  2. Heat the Wild Mushroom & Sage Olive Oil to medium in a large skillet. Place chicken in the skillet, add salt and pepper, cook thoroughly, turning once – about 6-8 minutes total. (If the chicken starts to burn, add the broth (or wine) early.
  3. Remove chicken and place on a warm serving plate.
  4. Add the broth, mushrooms, and Pomegranate Balsamic Vinegar to the skillet. Scrape up the bits of chicken from the bottom of the skillet.
  5. Continue to cook the sauce until the liquid is reduced by half, about 5 minutes.
  6. Add the Greek yogurt and stir; remove from the heat and pour over the chicken.
  7. Serve warm!
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Products Used In This Recipe

  • This balsamic lends its deep rich flavors and crisp acidity to create a complex yet excellently balanced dressing and condiment. Research is continually demonstrating the healthy attributes of the pomegranate fruit, and this is the tastiest way to enjoy those benefits.
    Tip: The intense sweet-tart flavor of the pomegranate is a perfect match for hearty meats like lamb and duck. Use alone, or whisked together with your favorite oil over a mixed green salad with pomegranate seeds, toasted nuts and feta cheese.

  • Wickedly delicious combination of fresh herbaceous sage paired with earthy, savory wild mushrooms. The result is a decadent, intoxicatingly aromatic olive oil which will complement a wide array of savory applications.
    Tip: Try drizzled over cream of mushroom soup, in risotto, stuffing and aioli. It makes inspired vinaigrette when paired with Oregano White Balsamic or a splash of 25 Year Reserve Sherry Vinegar. It takes poultry and pork to a whole new level. Drizzle across a succulent steak or over mashed potatoes.

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