Bright citrus from our Lemon Olive Oil cuts through the cream, while a subtle pour of our 18 Year Traditional Balsamic adds depth and just enough sweetness to round it out. It’s velvety but fresh. Comforting but not heavy. The kind of skillet dinner that tastes like you worked way harder than you did.

I N G R E D I E N T S :

• 2 lbs boneless skinless chicken breasts, cut into large chunks
• 1 tsp kosher salt
• ½ tsp cracked black pepper
• 3 Tbsp Rocky Mountain Olive Oil Whole Fruit Lemon Fused Olive Oil
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1½ cups broccoli florets
• ½ cup dry white wine (or chicken broth)
• ¾ cup heavy cream
• 2 Tbsp Rocky Mountain Olive Oil 18 Year Traditional Dark Balsamic
• Zest of 1 lemon
• 2 Tbsp grated Parmesan
• Fresh parsley for garnish

I N S T R U C T I O N S :

1. Heat Lemon Olive Oil in a large skillet over medium-high heat.
2. Season chicken with salt and pepper. Sear 4–5 minutes per side until golden. Remove and set aside.
3. In the same pan, sauté garlic, tomatoes, and broccoli for 3 minutes.
4. Deglaze with wine; simmer 2 minutes.
5. Stir in cream and 18 Year Traditional Balsamic. Simmer 5 minutes until slightly thickened.
6. Return chicken to pan and cook 5–7 more minutes until done.
7. Finish with lemon zest and Parmesan.