Currently viewing the tag: "chicken"

With the fennel and olives, this dish says southern France to me. The sauce for this dish is fragrant and it’s good to have something like rice, noodles, or some chewy bread to soak it up.

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INGREDIENTS:

16  baby artichokes
¼ cup olive oil
4   half chicken breasts, skinned, boned and cut into chunks

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This dressing includes fruit jam in it, hence the name. This is a dressing that goes on hearty salads or can be used as a sauce for chicken or pork chops.

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