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Lavender Chicken with Chardonnay Pan Glaze

Lavender Chicken with Chardonnay Pan Glaze

We can honestly say, with no bias whatsoever, that this is hands-down the BEST chicken we have ever had!

Because lavender as an edible ingredient is foreign to many people, we decided to create a very simple recipe that anyone can reproduce, using our brand new Lavender Spice Rub.  Here goes..

Recipe served three people, but can easily be adjusted for any number.

2 T. Body and Belly "Lavender Spice Rub"

3 large organic chicken breasts, boneless and skinless

2 T. organic olive oil for sauteing

1/4 cup Chardonnay


Rinse chicken breasts and pat dry.  Apply Lavender Spice Rub to both sides of all chicken breasts.  Heat olive oil in a large metal skillet (NOT nonstick!) and cook seasoned breasts until no longer pink inside, turning once during cooking.

Turn off heat to the skillet, and remove cooked breasts to plates. Add Chardonnay to the pan, scraping the bottom with a metal spatula to loosen the browned bits of meat and spices.  Stir until slightly thickened, and drizzle over chicken breasts before serving.


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