YIELD: 16 servings 16 each skinless, double chicken breasts, 6 ozs. each 1 tsp. curry powder 1 tsp. turmeric 1 tsp. cumin1/2 tsp. freshly-ground black pepper1/2 tsp. kosher salt 6 Tbsps. olive oil 2 cups chicken broth 1 cup lime juice 1 cup dry white wine 4 each preserved Meyer lemons 24 each green olives, pitted and sliced Mix all dry seasonings together and season chicken with the mixture. In nonstick skillet, heat olive oil until hot and sear chicken breasts on both sides until golden ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.