1large pomegranate you should get about one cup of seeds, if you get less that's ok
2tablespoons vegetable oil
2teaspoons rice wine vinegar
1/4cup white wine or chicken broth
Instructions
Chop fennel, and place in a skillet along with two tablespoons of vegetable oil. Saute fennel for about 10 to 15 minutes, it will become soft, and begin to take on a translucent appearance when cooked, place cooked vegetable into a bowl.
Pat dry chicken breasts with a paper towel, as this, enhances the browning of the meat, season chicken breasts with salt and pepper, and cook for about 4 minutes on each side, or until chicken is fully cooked.
You may need to add more vegetable oil when cooking the chicken breasts, remove chicken breasts and place on a plate. Remove chicken breasts from pan, and stir in the rice wine vinegar, and white wine or chicken broth. Stir scrapping the pan to get the browned pieces up. Pour this liquid over the cooked fennel, and then stir in the pomegranate seeds. Season salsa with salt and pepper. Spoon salsa over chicken breasts when you are ready to serve.