Rosemary and Bourbon Chicken
- 1/4 cup Gettysburg Olive Oil Co. Rosemary EVOO
- 1/4 cup Gettysburg Olive Oil Co. Bourbon Dark Balsamic Vinegar
- 2 Cloves minced garlic
- 1 tsp Salt
- 1/2 tsp Black ground pepper
- 1 lb Boneless skinless chicken breast
Into a large cast iron skillet heat the 1/4 cup olive oil on medium to high heat.
Add chicken breast, garlic and salt and pepper and allow to cook until internal temperature reaches 165 degrees.
When the chicken breast is cooked fully cut the heat and pour the bourbon balsamic over top and cover with a lid. Allow 5-10 minutes to finish cooking.
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