1. Pat the fillets dry with kitchen paper and, with a sharp knife, slice each one horizontally into two pieces.
2. Season well on both sides with salt and pepper.
3. Put the flour on a plate, dredge the fillets in the flour, and shake off the excess.
4. In a large non-stick frying pan heat the olive oil with half the butter.
5. Lay the fillets in a single layer and sauté 3-4 minutes per side, until browned.
6. Using a wooden spoon, push the fillets to one side of the pan (do not remove them) and add the remaining butter and the garlic.
7. Shake the pan so the garlic and butter are distributed among the fillets, then add the apple cider vinegar.
8. Add the mustard, the stock, and the petimezi; shake the pan.
9. Let the fillets cook 5-6 minutes, turning them occasionally so they’re coated in the sauce.
10. Take the pan off the heat and scatter over the lemon zest.
For the quinoa
1. Put the stock and the quinoa in a small saucepan.
2. Bring the stock to a boil, reduce the heat to low, cover, and simmer the quinoa for 15 minutes.
3. Remove from the heat and leave the pan covered until all the stock is absorbed and it cools.
4. Season with salt and pepper and add the pomegranate seeds and the parsley.
5. Serve together with the chicken fillets.
