Prep: 15 minutes

Marinade: 20 minutes

Cook: 20 minutes

Makes: 4 servings

4 boneless chicken breasts
½ cup Green Chili Olive Oil
¼ cup  Lemongrass Mint White Balsamic
½ tbsp. of finely chopped fresh lemongrass
½ cup flour
2 tbsps. of Green Chili Olive Oil
Salt and pepper

Pierce each chicken breast multiple times with a fork to allow it to absorb the marinade.

Combine Green Chili Olive Oil, Lemongrass Mint Balsamic, and fresh lemongrass and shake or stir well.

Pour over the chicken breast in a large bowl, ensuring that all the chicken is well coated. Allow to sit for at least 30 minutes. (no longer than 2 hours)
Coat each breast lightly with flour.

In a large skillet, heat 2 tbsps. Green Chili Olive Oil.  Fry the breasts on med-high heat, until breasts are cooked through and beginning to brown nicely on the outside.

Serve whole or sliced.  Drizzle with any remaining oil or juices in the pan for extra flavour. Salt & pepper to taste.