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This sheet-pan lemon-pepper chicken with broccoli and tomatoes offers a blend of vitamin-rich vegetables, a healthy dose of fiber, and lean protein to fill your plate. Lemon pepper seasons the ...
Season the chicken on all sides with salt and pepper. Add a small amount of olive oil to a very large sauté pan on high heat and add in the chicken to caramelize (about 3 to 4 minutes).
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 boil. Let simmer 5 minutes. Add the chicken back in, cover and let simmer for ...
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 boil. Let simmer 5 minutes. Add the chicken back ...
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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 ...
4 skinless, boneless chicken breast half (about 1 pound) 12 assorted wild mushroom (portobello, shiitake, oyster and/or crimini), sliced (about 3 cups) 1 medium zucchini, sliced (about 1 1/2 cups) 1 medium onion, sliced (about 1 1/2 cups) 2 clove garlic, minced; 2 cup Prego® Marinara Italian Sauce; 1 / 4 cup balsamic vinegar; freshly ground ...
Cranberries add brightness, both in color and flavor, when paired with balsamic vinegar in this tasty chicken thigh dish. Serve with some farro and steamed broccoli for a balanced meal. View Recipe