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Jul 30, 2019
Ingredients 2 Tbs. Gremolata Extra Virgin Olive Oil 1/4 cup packed finely chopped fresh flat-leaf parsley 1 medium clove of garlic, minced 3 boneless, skinless chicken breast halves (about 6 oz. each) Himalayan salt and freshly ground black pepper Flour for coating the chicken 1 cup homemade or low-salt canned chicken broth 1 Tbsp. fresh lemon juice Preparation In a small bowl, combine the parsley and garlic; set aside. Sprinkle the chicken with salt and pepper and coat both sides with flour. In a large, heavy skillet, heat the Gremolata oil over medium-high heat. When it’s very hot, add the...
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Jul 30, 2019
Yields 4 ServingsIngredients 4 boneless skinless chicken breast halves (4 ounces each) ½ tsp. salt ¼ tsp. pepper 4 tbsp. O’Live A Little’s Rhubarb Extra Virgin Olive Oil ¼ cup reduced-sodium chicken broth ¼ cup sweet Riesling Wine 1 Large chopped fresh (ripe) peach with 2 tbsp of O’Live A Little Extra Virgin Olive Oil 2 garlic cloves, thinly sliced 3 Tablespoons minced fresh tarragon 1/3 Cup O’Live A Little’s Peach Dark or White Balsamic Vinegar Method Of Prep Sprinkle chicken with salt and pepper. In a large skillet, brown chicken on both sides in the Rhubarb Olive Oil. Remove...
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