| 1 |
Boneless, skinless chicken breasts, butterflied into 4 cutlets or scallopine |
| 2 |
Tablespoons Benissimo Roasted olive oil |
| |
Salt and freshly ground pepper, to taste |
| 2 |
Cloves garlic, peeled and thinly sliced |
Season chicken breasts with salt and pepper. On high heat, add olive oil and garlic; cook until garlic is lightly browned. Remove garlic and set aside. Add chicken breasts to pan and sear for approximately 4 minutes per side, until juices run clear. Remove to serving platter and top with garlic. Keep warm.
| 1 |
Tablespoon Benissimo Roasted olive oil |
| 1 |
Clove garlic, minced |
| 12 |
Ounces cherry tomatoes, sliced in half |
| 2 |
Tablespoons fresh basil, chopped |
| 2 |
Tablespoons fresh parsely, chopped |
| 2 |
Tablespoons Instant Gourmet Rustic Italiano Blend seasoning |
| 1/3 |
Cup El Portillo Chardonnay, or your favorite Chardonnay |
Warm Benissimo Roasted Garlic olive oil in a large skillet over medium heat. Add garlic to skillet; sauté for 1 minute. Remove from pan from heat and add Chardonnay; allow to reduce for 1 minute, scraping up browned bits from bottom of pan. Add cherry tomatoes to the skillet. Season with Instant Gourmet seasonings. Cook until tomatoes soften, about 5 minutes. Add herbs, and stir lightly to combine. Spoon over and around chicken. Garnish with additional fresh parsely if desired.
