Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    single pheasant breasts -- bones removed
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   8      tablespoons   butter -- divided
   4                    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                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)