SC - Pomegranite Chicken

[Michael F. Gunter]

Anne-Marie's Pomegranite chicken:
3 chicken breasts, cut to gobbets
1-2 T olive oil
1/2 tsp salt 

Salt the chicken chunks, and sautee in a hot skillet with the oil until 
almost done and just starting to
brown. Meanwhile, make the sauce: 1/4 cup water
1/2 tsp cinnamon
1 T sugar
1/4 cup pomegranite syrup (from middle eastern grocers. If you can't 
find the syrup, you can use the
juice, but boil it for a lot longer, and omit the water).
Boil these together in a small sauce pan to blend and dissolve the 
sugar. 

When the chicken is almost done, throw on 1/4 cup white wine vinegar 
(cider vinegar works too), the
boiled sauce, and 3 T of pounded almonds. Continue to simmer until the 
chicken has absorbed most of
the liquid. 

>
>On Sat, 3 Oct 1998 21:23:28 EDT Mordonna22 at aol.com writes:
>>In a message dated 10/3/98 3:43:10 PM US Mountain Standard Time,
>>kathleen.hogan at juno.com writes:
>>>   Please send it.  I do not have access to either of those 
>>resources.
> HREF="http://www.pbm.com/~lindahl/rialto/rialto.html">Stefan's 
>>Florilegium
>>Archive</A>  is the link to Stefan's Florilegium
>>http://www.pbm.com/~lindahl/rialto/rialto.html is the web address.
>
>Thanks, but that d oesn't help....I don't  have internet access.
>
>Caitlin NicFhionghuin
>House Oak and Thistle
>
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