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Chandelier Lemon Chicken

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An original and tasty flavor explosion.

Time / Servings
  • Totaltime:
  • plus marinating time
  • Makes: 4 Servings

Secret Ingredient:Chandelier Chardonnay Fire Grilled Garlic Marinade, Pepper with Lemon Oil and Asian Lemon Finishing Sauce by Tavern on the Green

You Will Need:
2 lbs Boneless, skinless chicken thighs Approximately ½ of 12.7 oz. bottle Tavern on the Green Chandelier Chardonnay Fire Grilled Garlic Marinade 1/2 cup flour 1/2 cup fruity, red wine 1 cup marinated artichoke hearts ½ cup ripe olives, sliced Al dente Tri-color pasta for four 4 Tbsp Tavern on the Green Pepper with Lemon Oil Tavern on the Green Asian Lemon Finishing Sauce to taste Salt and Pepper to taste Parmesan or Romano Cheese


Easy Preparation:
  1. Salt the chicken to taste and place in a zip top bag pour in the Tavern on the Green Chandelier Chardonnay Fire Grilled Garlic Marinade. Marinate for about one hour in the refrigerator.
  2. In another zip top bag combine the flour, salt and pepper. After marinating, place chicken in the flour mixture and coat each piece. Reserve the marinade liquid for step #6.
  3. Heat enough Tavern on the Green Pepper with Lemon Oil to cover the bottom of a heavy pan and lightly brown chicken on all sides about 8-10 minutes over medium-high heat.
  4. Uncover, add artichoke hearts and ripe olives.
  5. Remove all solids then blend ingredients.
  6. Stir in reserved liquid from marinade and enough wine to create a light sauce. Add Tavern on the Green Asian Lemon Finishing Sauce to thicken gravy as needed. Salt and pepper to taste.
  7. Place chicken on a bed of pasta and pour the sauce over the chicken.
  8. Sprinkle the Parmesan or Romano over top and enjoy!