Thursday, July 21, 2016

Balsamic Chicken With Asparagus And Tomatoes

Tender chicken coated in a delicious balsamic dressing with fresh asparagus, carrots and grape tomatoes is the perfect meal that comes together in less about 20 minutes. What doesn't taste good with balsamic dressing the tenderloin part of the chicken is my favorite part it takes on the dressing and is so good, also I always look for thin asparagus, trim off the tough ends, tomatoes here in Jersey now are so juicy and the best. Perfect meal for a crowd of just a quick dinner, I found this recipe a long time ago, make it a few different ways, with green beans, sometimes with just balsamic dressing only, but the best is this recipe I found, give it a try you will love it..

  • 1/2 cup Italian dressing
  • 5 Tablespoons balsamic vinegar
  • 3 Tablespoons honey
  • 1/8 teaspoon crushed red pepper flakes, or more to taste 
  • 3 pounds chicken breast tenderloins
  • 2 1/2 Tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1-2 pounds fresh asparagus, trim of the ends, cut into 2-inch pieces 
  • 1 1/2 cups matchstick carrots
  • 1 pint container grape tomatoes, halved
  • 1. In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, then set aside.
  • 2. In a large non stick skillet heat olive oil over medium-high heat. 
  • 3. Season chicken with salt and pepper then place chicken spread out into skillet. Cook about 6 - 7 minutes turning once halfway through cooking, until chicken has gotten a nice golden color and cooked through. 
  • 4. While your chicken is cooking chop asparagus and tomatoes, you can purchase the matchstick carrots in your food store, if you cannot find them buy a bag of carrots and cut them into matchstick pieces.
  • 4.  After the chicken is done cooking add half the dressing mixture to skillet and coat chicken, then transfer chicken to a large plate, while leaving sauce in skillet. Add the asparagus and carrots to skillet, stirring frequently, until crisp but yet tender, about 4 minutes. Now transfer the veggies to plate with chicken. 
  • 5. Add remaining dressing mixture to skillet and cook and stir until thickened, about 1-2 minutes. Return the chicken and veggies back into the skillet, add the tomatoes, stir to coat, and serve warm with rice on the side.

  • Recipe and photo source adapted from: from BHG

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