Chicken with pomegranate bourbon sauce

I tried this recipe first with lamb chops. It was fine for that purpose, but I thought it might be even more useful for chicken.

Chicken (or lamb) with pomegranate bourbon sauce

Adapted from the Briny Lemon

Ingredients

1 tablespoon butter, divided

1 tablespoon chopped shallot

1 tablespoon bourbon

3 tablespoons maple syrup

1 tablespoons pomegranate molasses

1 teaspoon Dijon mustard

 4 skin-less, boneless chicken breasts

Method

Preheat oven to 400 degrees. Heat ½ tablespoon butter in an oven-proof skillet. Season chicken breasts with salt and pepper. Sear in butter over medium high heat until browned on both sides. Transfer pan to oven and bake for 18 minutes. Remove from oven and remove chicken from pan. Tent with foil to keep warm.

Place skillet on burner over medium heat. Add remaining ½ tablespoon butter. Saute shallot until softened. Add bourbon to pan, stirring to deglaze pan. Add syrup, pomegranate molasses and mustard. Stir until sauce thickens into a glaze. Serve over chicken.

Rating: An easy tasty sauce for a fast weeknight supper. This also works with lamb chops, using roughly the same method, searing chops and then baking until meat registers at least 140 degrees for medium rare.