This BHG’s recipe states: “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 appetites.”
Personally I’d pair it with some small parsley potatoes and some homemade coleslaw. In the summer don’t you like to serve a hot entree with something cold like; applesauce, salad, cottage cheese with fresh pineapple or Arroz con Leche served chilled? Serves 4 Total Time: 30 minutes
1/4 cup bottled Italian salad dressing
2 tablespoons balsamic vinegar
1 tablespoon honey
1/8 teaspoon crushed red pepper
2 tablespoons olive oil
1 pound chicken breast
10 ounces fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained
1 cup purchased shredded carrot
1 small tomato, seeded and chopped
In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
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. (Internal temperature reaches 165F) Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter. 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. Yum Yum!