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Preheat
oven to 375°. Rub the chicken breasts with thyme and season
with salt and pepper to taste. Place the chicken in a baking dish
coated with DuPont SilverStone® non-stick. Bake for 30 minutes
or until golden brown.
Meanwhile,
prepare the sauce. In a medium skillet coated with DuPont SilverStone®
non-stick, melt the butter and sauté the garlic and shallots
until transparent, about 2 minutes. Add the sherry and cook over
medium-high heat until reduced by 2/3. Add the broth and simmer
until thickened. Add the thyme and pomegranate seeds, and pour over
chicken. Let stand for a few minutes and serve .
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