![]() Spray chicken with a garlic olive oil and top with a sprinkle of Herbs de Provence on each piece. ![]() While you are making the sauce, grill the chicken and asparagus. Then add butter, 1 T at a time, and mix until dissolved and velvety before adding the next tablespoon of butter. Simmer balsamic vinegar until it has reduced by 2/3rds. Ingredients: 4 chicken breasts 1 cup balsamic vinegar 1 tablespoon honey 2 tablespoons butter 2 tablespoons olive oil (infused with garlic) 2 tablespoons Herbs de Provence 1 bunch asparagus
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