Lemon & Orange marinated Chicken
1 1/4 lbs. Chicken Breast Tenders
3 tbsp. Chopped, Fresh Lemon Balm
1 tbsp. Fresh Thyme
2 Lemons Juiced
1/4 Cup Olive Oil (O Olive Oil, Petaluma, CA)
1 tsp. Citrus Champagne Vinegar (O Olive Oil, Petaluma, CA)
1 tsp. Black Pepper
1/2 tsp. Maldon Salt
3 Full Eye Droppers Batch One Orange Bitters
1/2 tsp. Worchestershire Sauce
1 tbsp. Oak Aged Balsalmic (O Olive Oil, Petaluma, CA)
Mix all of the ingredients (minus the bitters) and pour the marinade over the chicken breast. Cover in an airtight container and let sit for 1 hour in the fridge. After an hour. Heat a pan and pour the marinade in. Let the marinade simmer on low to medium heat for 1 minute. Then add the chicken breasts and let them simmer in the sauce for 5 minutes uncovered. Flip the chicken half way through the 5 minutes. Remove the chicken from the pan and pour away the liquid. Return the chicken to the pan and drizzle the bitters over the chicken. Cook on low to medium for 5 minutes. Flip the chicken half way through. Cover and cook for 1 minute. Flip and cook for 1 minute.
This chicken recipe goes great with a salad or with our broccoli recipe.
Batch One Dijon Dressing
1 tbsp. Honey Dijon Mustard
1/2 Lemon Juiced
2 tbsp. Olive Oil (O Olive Oil, Petaluma, CA)
1 tbsp. Oak Aged Balsalmic (O Olive Oil, Petaluma, CA)
Black Pepper to Taste
10 Drops Batch One Orange Bitters
Mix all of the ingredients in a bowl with a fork and pour over salad or veggies.
Bitters & Baby Broccoli
8 oz. Baby Broccoli
1 Lemon & 1 tbsp. Fresh Lemon Juice
1 tbsp. Worchestershire Sauce
2 Full Eye Droppers Batch One Orange Bitters
1/4 tsp. Red Chili Flakes
Pinch of Maldon Salt
2 tbsp. Trader Joe's Sesame Soy Ginger Vinaigrette
2 Cloves Garlic Chopped
1/4 tbsp. Black Pepper
1 tbsp. Butter
1 tbsp. Water
1/4 cup Cashew Halves & Pieces
Swiss/Gruyere Cheese (or other cheese, if desired)
Mix 1 tbsp. lemon juice with Worchestershire Sauce, bitters, red chili flakes, Maldon Salt, sesame ginger sauce, garlic, and pepper. Slice one lemon and grill on a pan on low to medium heat for 3 minutes. Add butter to the pan and heat to a gentle simmer. Add the broccoli and saute over low to medium heat for 5-7 minutes. Add water and cover. Steam for 2 minutes. Remove the lid and add the lemon sauce and cashews. Saute for 3 minutes on medium heat. Remove from heat, plate, and top with a sprinkle of cheese (optional).
