Login to cooktime24 in order to save your favorite recipes
If you have not registered yet, register now!
Found 11 recipes
4 teaspoons olive oil, divided 12 skinless, boneless chicken thighs (about 3 pounds) 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 5 medium shallots,[...]
Source: myrecipes.com6 boneless skinless chicken breast halves ground black pepper 1 teaspoon garlic salt 2 tablespoons olive oil 1 onion , thinly sliced 1/2 cup balsamic vinegar[...]
Source: food.com2 chicken breasts 1/3 cup balsamic vinegar 1/2 cup chicken stock 1 tablespoon sugar (if use Splenda, reduce recipe points by 1) 1 garlic clove , crushed 1[...]
Source: food.com2 teaspoons vegetable oil 3 tablespoons balsamic vinegar 2 teaspoons Dijon mustard 1 garlic clove , minced 1 lb boneless skinless chicken breast 2 cups[...]
Source: food.com1/2 cup white wine or 1/2 cup apple juice 1/2 cup chicken broth 1 tablespoon thyme , chopped 2 tablespoons lemon juice 2 tablespoons balsamic vinegar 2[...]
Source: food.com4 tablespoons balsamic vinegar 4 boneless skinless chicken breasts 2 potatoes 3/4 cup sliced onion 1 teaspoon olive oil 1/2 teaspoon thyme , dried salt and[...]
Source: food.com2 teaspoons olive oil , divided 3 tablespoons balsamic vinegar, divided 2 teaspoons Dijon mustard 1 large garlic clove , crushed 12 ounces chicken breasts 2[...]
Source: food.com1 teaspoon flour 1/4 teaspoon black pepper 1/8 teaspoon salt 8 ounces chicken breasts , cut into strips 1 tablespoon olive oil 6 ounces mushrooms , sliced 3[...]
Source: food.com2 teaspoons vegetable oil 3 tablespoons balsamic vinegar 2 teaspoons Dijon mustard 1 clove garlic , minced (or more!) 4 (4 ounce) boneless skinless chicken[...]
Source: food.com1/4 cup flour 3/4 teaspoon salt 3/4 teaspoon pepper 4 boneless skinless chicken breasts 2 tablespoons olive oil 1 large red onion , cut in half lengthwise,[...]
Source: food.com2 teaspoons olive oil 3 tablespoons balsamic vinegar 2 teaspoons Dijon mustard 1 garlic clove , pressed 1 lb uncooked boneless skinless chicken breast (4 - 4[...]
Source: food.com