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balsamic vinegar. 3 tbsp. extra-virgin olive oil. 2 tbsp. brown sugar. 1 tsp. dried rosemary. 1 tsp. dried thyme. Kosher salt. Freshly ground black pepper. 4 (6- to 8-oz.) boneless, skinless ...
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet. Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the vinegar and cook, scraping up the browned bits from the bottom of the ...
Marinade recipes may take a little extra time, but the flavorful results are well worth it, especially when the recipe is this easy. A marinade infuses the chicken with flavor prior to cooking and ...
Toss the chicken in the liquid until coated, then transfer it to a serving platter. Sprinkle the chicken with the reserved lemon zest and garnish with parsley, if using. Drizzle with the reserved ...
In your Dutch oven, add the oil and season the chicken with salt and pepper. Next, brown the chicken on both sides until the chicken is almost cooked through. You may need to do this in two batches. Transfer the chicken to a platter, cover and set aside. Add the rosemary, garlic, vinegar, wine and chicken broth to the Dutch oven and bring to a ...
Drizzle olive oil in the bottom of a 4-quart or larger slow cooker. Place chicken on top of oil and sprinkle with salt and pepper. In a small bowl, stir together the tomatoes, balsamic vinegar ...
Coat the chicken lightly with the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet and set aside. Stir the soup, water, thyme and pepper in the skillet and heat to a boil. Return the chicken to the skillet.
Airline chicken with mashed potatoes, corn, green beans and a basil olive oil dressing. Airline chicken or airline chicken breast is a cut of chicken composed of the boneless chicken breast with the drumette attached. The breast is skin-on, and the first wing joint and tendon are attached while the rest of the breast is boneless.