French Herb & Garlic Dip Mix Recipes

Frenchies Pan Seared Chicken

French Inspired pan seared Chicken Breast

6 Chicken Breast
1 pkt "The Dippin Family" French Herb & Garlic Dip Mix
1/4 Cup Red cooking wine
1/4 cup chicken broth

Olive Oil

~ Take Chicken breast and roll in olive oil

~ Sprinkle with approximately 1/2 PKT of the French Herb& Garlic Mix. Par cook over medium heat in a frying pan about 2 minutes. Flip the chicken over and cook an additional 2 minutes. Remove from pan
~In a bowl whisk together Wine, chicken broth, and the remaining packet of French Herb & Garlic Dip Mix.

~Place wine mixture in frying pan and heat up over medium heat.

~Place chicken back in frying pan and cook until internal temperature is 165, flipping occasionally.

French Crusted Pork Tenderloin

1 Pork Tenderloin (unseasoned)
1 pkt "The Dippin Family" French Herb & Garlic Dip Mix
1 cup melted butter

1 cup sour cream

~ Take Pork Tenderloin and roll in melted butter

~ Mix 1/2 packet of French Herb & Garlic with 1 cup Sour Cream

~Roll, and "pat" the French herb and garlic mixture on the top and the sides of the pork loin

~Sprinkle the rest of the French herb & Garlic pkt. over the top of the pork loin.

~THIS IS THE MOST IMPORTANT PART!!! Wrap your pork loin loosely in foil and place your pork loin FAT SIDE UP in your roasting pan. By having the fat on top, you’re allowing the fat layer to baste the roast as it cooks. This is the step that keeps the pork from becoming dry and tough!

~Cook the pork loin for 10 minutes in the 400-degree oven. This will help to create a kind of “crust” on the meat to help keep the juices inside.

~ lower your oven temperature to 325 degrees F and continue to cook your roast for about 20 minutes per pound of meat. Internal temp should be 145