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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

One Pan BAlsamic Chicken and Veggies Recipe

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This recipe for One Pan BAlsamic Chicken and Veggies is from Mom Z's Recipes #5, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup + 2 Tbsp. Italian salad dressing
3 Tbsp balsamic vinegar
1 1/2 Tbsp honey
1/8 tsp. crushed red pepper flakes
1 1/4 lb. chicken breast tenderloins
2 Tbsp olive oil
salt and pepper to taste
1 lb. fresh asparagus, trim ends, chop 2" pieces
(can substitute fresh green beans, trimmed)
1 1/2 cup matchstick carrots
1 cup cherry tomatoes, halved
Directions:
Directions:
In mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes. Set aside.
Heat olive oil in 12" skillet over medium high heat.
Season chicken with salt and pepper to taste, then place chicken evenly in skillet.
Cook about 6 to 7 minutes, rotating once halfway through cooking , until chicken has cooked through (meanwhile chop asparagus and tomatoes.)
Transfer chicken to a large plate or serving platter leaving sauce in skillet.
Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently until crisp tender, about 4 minutes. Transfer veggies to plate with chicken.
Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute.
Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top or return chicken and veggies to pan and toss to coat.
Number Of Servings:
Number Of Servings:
4

 

 

 

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