L'arte Lemon Balsamic Chicken
with Mushrooms and Peas over Quinoa
INGREDIENTS:
PREPARATION:
1. Salt and pepper the chicken pieces.
2. Pour in 2 tbls of L'arte dell'Olivo EVOO, heat pan and add chicken once pan is hot.
3. Brown chicken well on both sides, then cover saucepan and continue to cook chicken. Keep an eye on it and turn it over every 5-10 minutes. If needed add small amounts of chicken broth.
4. When chicken is almost cooked and no juices are left in the pan add the sliced garlic, mushrooms and peas. Cook them for 10 minutes, continually mixing them around.
5. Once the peas and mushrooms are almost cooked add the 1/4 cup of L'arte Lemon White balsamic. Allow to cook down and coat the chicken and vegetables and turn into a glaze.
6. Place quinoa first on a plate, then cover with the cooked veggies and chicken. If needed add salt and pepper.
Enjoy!
- 1 Chicken cut into quarters
- 2 tablespoons L'arte EVOO
- 4 large garlic cloves sliced
- 2 cups sliced mushrooms
- 2 cups snow peas
- 1/4 cup L'arte Lemon White Balsamic plus a little extra for finishing
- 1/4 to 1/2 cup broth
- Freshly ground pepper and salt to taste
- Cooked quinoa
PREPARATION:
1. Salt and pepper the chicken pieces.
2. Pour in 2 tbls of L'arte dell'Olivo EVOO, heat pan and add chicken once pan is hot.
3. Brown chicken well on both sides, then cover saucepan and continue to cook chicken. Keep an eye on it and turn it over every 5-10 minutes. If needed add small amounts of chicken broth.
4. When chicken is almost cooked and no juices are left in the pan add the sliced garlic, mushrooms and peas. Cook them for 10 minutes, continually mixing them around.
5. Once the peas and mushrooms are almost cooked add the 1/4 cup of L'arte Lemon White balsamic. Allow to cook down and coat the chicken and vegetables and turn into a glaze.
6. Place quinoa first on a plate, then cover with the cooked veggies and chicken. If needed add salt and pepper.
Enjoy!