Optional, 1/2 a red onion, finely minced A teaspoon of butter
Pomegranate Balsamic Dressing
1/2 cup, (65ml) chefjono
One piece boneless, skinless Chicken breast, (Paillard cut)
Salad Greens

"Heat a stainless steel skillet or frying pan, and add a small bit of butter or teaspoon of oil.
Sear the chicken, (or pork or veal) carefully on medium heat, resisting the urge to move it about, so that a little bit of brown colour forms. Turn and continue cooking the other side, then remove to a plate.

Add the red onions, optional, and the pomegranate balsamic, and boil, (reduce) on medium heat until just a tablespoon or two of dark thick syrup remains.
*do not leave the room, it’s a sticky mess to clean if it burns.

Add the remaining dollop of butter to the reduction sauce, slice the meat which has rested and arrange it over salad greens. Sprinkle with the pomegranate glaze that you have created, garnish with some healthy sunflower seeds and a quick grind of fresh black pepper."

Very intense !