This recipe could easily be called elegant, yet it is so simple to make, you could do it any night of the week. The best part is how moist and tender the chicken breast – a cut which can easily end up dry – becomes. Other vinegars make wonderful reductions, but they don’t seem to work as beautifully as using this simple cooking method. Pair with Les Vignerons de Mancey Bourgogne Pinot Noir.
2-4 Boneless skinless chicken breasts
1/2 Cup water
1/2 Cup pomegranate vinegar
Pepper to taste
Place the water in a 10” skillet and bring to a boil.
Place the chicken breasts into the boiling water in a single layer and turn the heat down to medium. Pour the pomegranate vinegar over the chicken. Place a lid on the skillet and cook for 10 minutes. Flip the chicken breasts over and cook for an additional 5 minutes. (Depending on the thickness of your chicken, you may need to cook for an additional minute or two, if still pink inside.)
Sprinkle with pepper if desired and serve.
Susan Marque is a versatile writer/photographer who continually studies and experiments with food, forms of writing, and artistic pursuits. She earned an M.F.A. from The New School in NYC. She currently lives in Los Angeles.