Herbes De Provence w/ Lavender
with Lavender
Herbes de Provence is the most classic blend of fragrant dried summer herbs, common in
the region of Provence, France. This blend includes the sweet & fragrant lavender buds.
This popular blend is a flavorful addition to Mediterranean cuisine, mostly used in stews,
soups, gravies or to flavor vinaigrettes, tomato-based sauces. It elevates the flavor of poultry, lamb, fish, and vegetables dishes. Combine with olive oil and brush over kabobs, chicken or fish before grilling.
Ingredients:
Thyme, Rosemary, Marjoram, Fennel Seed, Savory, Basil & Blue Lavender.
Cooking chicken with Herbes de Provence
Pound 4pcs skinless, boneless chicken breast halves to 1/2-inch thickness using a meat mallet, sprinkle with ¼ tsp salt and 1/4tsp salt. Saut’e the chicken in a nonstick pan over medium heat, 5-6 minutes on each side, Slice and keep aside. In the pan add 1 clove minced garlic, stir, add 1 ½ tsp herb de Provence, and 1 cup low sodium chicken broth, bring to boil and cook for 3-5 minutes. Add 1tsp butter and 1tsp lemon juice, stir until butter melt. Pour the sauce over the chicken and serve.
Recipe for grilled chicken w/ herbes de Provence
Mix 2pcs finely chopped garlic cloves, ¼ cup herb de Provence, ¼ cup olive oil, 1tbsp salt, and ½ tsp ground black pepper in a small bowl. Rub all over inside and outside of a 3-4lb chicken. Place on a wire rack of a roasting pan.
Roast the chicken in a preheated oven to 475°F until skin begins to brown, 25–30 minutes. Reduce heat to 350°F and roast until chicken get to 165° (25–30 minutes), let rest 10 minutes. Carve chicken, and arrange on a serving platter. Serve with gravy. Garnish with lemon slices and thyme sprigs, if desired.
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Herbes De Provence w/ Lavender
Herbes De Provence w/ Lavender
with Lavender
Herbes de Provence is the most classic blend of fragrant dried summer herbs, common in
the region of Provence, France. This blend includes the sweet & fragrant lavender buds.
This popular blend is a flavorful addition to Mediterranean cuisine, mostly used in stews,
soups, gravies or to flavor vinaigrettes, tomato-based sauces. It elevates the flavor of poultry, lamb, fish, and vegetables dishes. Combine with olive oil and brush over kabobs, chicken or fish before grilling.
Ingredients:
Thyme, Rosemary, Marjoram, Fennel Seed, Savory, Basil & Blue Lavender.
Cooking chicken with Herbes de Provence
Pound 4pcs skinless, boneless chicken breast halves to 1/2-inch thickness using a meat mallet, sprinkle with ¼ tsp salt and 1/4tsp salt. Saut’e the chicken in a nonstick pan over medium heat, 5-6 minutes on each side, Slice and keep aside. In the pan add 1 clove minced garlic, stir, add 1 ½ tsp herb de Provence, and 1 cup low sodium chicken broth, bring to boil and cook for 3-5 minutes. Add 1tsp butter and 1tsp lemon juice, stir until butter melt. Pour the sauce over the chicken and serve.
Recipe for grilled chicken w/ herbes de Provence
Mix 2pcs finely chopped garlic cloves, ¼ cup herb de Provence, ¼ cup olive oil, 1tbsp salt, and ½ tsp ground black pepper in a small bowl. Rub all over inside and outside of a 3-4lb chicken. Place on a wire rack of a roasting pan.
Roast the chicken in a preheated oven to 475°F until skin begins to brown, 25–30 minutes. Reduce heat to 350°F and roast until chicken get to 165° (25–30 minutes), let rest 10 minutes. Carve chicken, and arrange on a serving platter. Serve with gravy. Garnish with lemon slices and thyme sprigs, if desired.
Original: $5.99
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$2.10Product Information
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Description
with Lavender
Herbes de Provence is the most classic blend of fragrant dried summer herbs, common in
the region of Provence, France. This blend includes the sweet & fragrant lavender buds.
This popular blend is a flavorful addition to Mediterranean cuisine, mostly used in stews,
soups, gravies or to flavor vinaigrettes, tomato-based sauces. It elevates the flavor of poultry, lamb, fish, and vegetables dishes. Combine with olive oil and brush over kabobs, chicken or fish before grilling.
Ingredients:
Thyme, Rosemary, Marjoram, Fennel Seed, Savory, Basil & Blue Lavender.
Cooking chicken with Herbes de Provence
Pound 4pcs skinless, boneless chicken breast halves to 1/2-inch thickness using a meat mallet, sprinkle with ¼ tsp salt and 1/4tsp salt. Saut’e the chicken in a nonstick pan over medium heat, 5-6 minutes on each side, Slice and keep aside. In the pan add 1 clove minced garlic, stir, add 1 ½ tsp herb de Provence, and 1 cup low sodium chicken broth, bring to boil and cook for 3-5 minutes. Add 1tsp butter and 1tsp lemon juice, stir until butter melt. Pour the sauce over the chicken and serve.
Recipe for grilled chicken w/ herbes de Provence
Mix 2pcs finely chopped garlic cloves, ¼ cup herb de Provence, ¼ cup olive oil, 1tbsp salt, and ½ tsp ground black pepper in a small bowl. Rub all over inside and outside of a 3-4lb chicken. Place on a wire rack of a roasting pan.
Roast the chicken in a preheated oven to 475°F until skin begins to brown, 25–30 minutes. Reduce heat to 350°F and roast until chicken get to 165° (25–30 minutes), let rest 10 minutes. Carve chicken, and arrange on a serving platter. Serve with gravy. Garnish with lemon slices and thyme sprigs, if desired.
