Pheasant Breasts with Cider Vinegar, Apples and Pomegranates

Pheasant Breasts with Cider Vinegar, Apples and Pomegranates

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

4	medium	single pheasant breasts -- bones removed
1	teaspoon	salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste
8	tablespoons	butter -- divided
4	small	shallots -- finely chopped
1/2	cup	cider vinegar
2	medium	tart apples -- such as granny smith, peeled, sliced thin
1	cup	chicken stock
1/4	cup	cream
1/2	medium	pomegranate -- seeds reserved

Preparation:

Preheat oven to 350 degrees. Pound breasts lightly with meat mallet to a consistent thickness. Season well with salt and pepper. In a 10-inch to 12-inch sauté pan, heat butter over medium heat until foam subsides. Add pheasant breasts, skin down, and cook until golden-brown, about 8 to 10 minutes. Place pan in oven 8 to 10 minutes. Remove pan from oven and breasts from pan. Add shallots to pan and stir. Cook over medium heat until softened, about 4 to 5 minutes. Add cider vinegar and apples and cook until vinegar dissipates by half. Add stock and cream and bring to a boil. Return pheasant breasts to pan and cook until sauce is reduced by half. Season with salt and pepper and serve immediately. Spoon sauce over and sprinkle with pomegranate seeds. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5742)