- Home
- Shop
- About Us
- Recipes
- School of Cooking
- Find Fustini's
- Customer Support
Add To Favorites
Lightly salt and pepper chicken tenderloins. In a medium skillet, heat olive oil over medium heat until shimmering. Add chicken. Cook until golden on both sides and cooked through (about 10-15 minutes). Remove chicken from pan.
Add a little more olive oil, shallots and garlic and sauté until semi-translucent. Add olives, capers, tomatoes, 12 Year white balsamic, lemon juice, oregano, and veggie stock. Sauté to blend flavors, then add the chicken back into the pan and cook for an additional 2 minutes. Remove chicken from pan and spoon mixture onto chicken and top with lemon zest.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.
