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Controlled pour dispenser — drizzle olive oil without glugging
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
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Controlled pour dispenser — drizzle olive oil without glugging
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
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preheat oven to 375.2. heat a large skillet over medium-high heat; add oil. sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over chicken. add chicken; cook 3 minutes on each side. arrange chicken in a 13 x 9inch baking dish. bake at 375 for 25 minutes or until a thermometer registers 165. remove from oven; cover and let stand 15 minutes.3. heat skillet over medium-high heat. add broth, juice, and rosemary sprig. bring to a boil, scraping pan to loosen browned bits; reduce heat, and simmer 20 minutes or until broth mixture measures 1/3 cup. discard rosemary sprig; stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. serve sauce with chicken.