​Northfield Olive Oils and Vinegars

Lemon Balsamic Sauce over Chicken and Baby Greens

1 lb. of chicken breast
2 tbsp. of Garlic Infused Olive oil 
1/2 tsp Pink Himalayan Sea Salt
1/4 tsp Fresh cracked pepper
1/4 cup of Sicilian Lemon Balsamic
1/4 cup Water
1 tbsp. brown sugar
4 cups baby greens salad mix
1 cup of seedless grapes (halved)
1 cucumber chopped
4 tbsp. Parmesan cheese
Heat skillet and add extra virgin olive oil.  Season chicken with sea salt and pepper and add to skillet cooking for 6-8 minutes flip and cook for another 6-8 minutes until chicken is cooked through. Remove chicken and cover with tin foil to keep warm.  Meanwhile, mix Lemon Balsamic, water and brown sugar and add to skillet.  Stir often until sauce thickens about 2-3 minutes.  Divide the baby greens, grapes and cucumbers 4 ways and top with chicken.  Drizzle the Lemon Balsamic sauce over the chicken and salad and sprinkle with Parmesan cheese and enjoy!