Balsamic Chicken and Vegetables

Balsamic Chicken and Vegetables
This balsamic chicken recipe will soon become a family favorite. Balsamic vinegar, with its hallmark dark color, syrupy body, and slight sweetness, brings a wonderful out-of-the-ordinary touch to any recipe. Pair this easy balsamic chicken recipe with a side of quinoa or rice to satisfy heartier 
Ingredients
  • 1/4cup bottled Italian salad dressing
  • 2tablespoons balsamic vinegar
  • 1tablespoon honey
  • 1/8 - 1/4teaspoon crushed red pepper
  • 2tablespoons olive oil
  • 1pound chicken breast tenderloins
  • 10ounces fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained
  • 1cup purchased shredded carrot
  • 1small tomato, seeded and chopped
Directions
  1. In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
  2. In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
  3. Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
  4. Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.

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