Vegan Skillet Chicken with Mushroom & Pomegranate Pan Sauce
Total time40 min
Prep time15 min
Cook time25 min
5.0(17)
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Learn more →Ingredients
4 servings
For the chicken
- 2 large boneless, skinless chicken breasts (about 1 ½ lb total)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp arrowroot starch
- 2 tbsp olive oil, divided
For the sauce
- 10 oz cremini mushrooms, thinly sliced
- 4 cloves garlic, minced
- ½ cup pomegranate juice (100% juice, no added sugar)
- 2 tbsp apple cider vinegar
- 1 cup bone broth (homemade or aip-compliant brand)
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 1 tsp fresh thyme leaves
- 1 tsp arrowroot starch
- 1 tbsp cold water
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Halve each chicken breast horizontally to make 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness.
- 2
In a small bowl, stir together the salt, turmeric, ginger, and arrowroot starch. Dust both sides of each cutlet evenly with the mixture, pressing lightly so it adheres.
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