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Lyon Style Vinegar Chicken

RECIPE SUMMARY

 

Lyon Style Vinegar Chicken

Makes 4 Servings: Counts towards 1 Serving Meat, 1 tablespoon Oil 

 

INGREDIENTS

 4 Personal Servings of Chicken Breast
 4 tablespoons Olive Oil
 3 Garlic Cloves
 1 Bay Leaf
 2 tablespoons Walden Farms Amazin’ Mayo
 ½ cup Red Wine Vinegar
 1 cup Chicken Broth
 Sea Salt, to taste
 Black Pepper, to taste

 

DIRECTIONS

1

Preheat the oven to 450°F.

2

Heat 2 tablespoons of the olive oil in a deep skillet; season the chicken with salt and pepper and add to the skillet along with the garlic and bay leaf, cooking until each side of the chicken is browned. Remove the chicken breasts and set the skillet aside for later use.

3

Place the chicken breasts into a 2 inch deep baking dish and drizzle the remaining oil over the top. Add the vinegar to the dish and bake for about 8 to 10 minutes, or until the chicken is cooked through.

4

In the same skillet used for browning the chicken, add the mayonnaise and chicken broth to the leftover chicken fond and sauté on medium heat. Scrape the sides of the pan to reincorporate any browned pieces back into the sauce. Baste the chicken with the sauce and serve.

 

Ingredients

 4 Personal Servings of Chicken Breast
 4 tablespoons Olive Oil
 3 Garlic Cloves
 1 Bay Leaf
 2 tablespoons Walden Farms Amazin’ Mayo
 ½ cup Red Wine Vinegar
 1 cup Chicken Broth
 Sea Salt, to taste
 Black Pepper, to taste

Directions

1

Preheat the oven to 450°F.

2

Heat 2 tablespoons of the olive oil in a deep skillet; season the chicken with salt and pepper and add to the skillet along with the garlic and bay leaf, cooking until each side of the chicken is browned. Remove the chicken breasts and set the skillet aside for later use.

3

Place the chicken breasts into a 2 inch deep baking dish and drizzle the remaining oil over the top. Add the vinegar to the dish and bake for about 8 to 10 minutes, or until the chicken is cooked through.

4

In the same skillet used for browning the chicken, add the mayonnaise and chicken broth to the leftover chicken fond and sauté on medium heat. Scrape the sides of the pan to reincorporate any browned pieces back into the sauce. Baste the chicken with the sauce and serve.

Lyon Style Vinegar Chicken

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