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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Got this recipe from Real Simple Magazine. I used green beans instead of asparagus. I was a bit weird to poach the chicked but it gave it a very unique flavor. Ingredients:
1 lb new potato, quartered |
3 tablespoons olive oil |
1 teaspoon kosher salt |
1/4 teaspoon black pepper |
1 lb asparagus, trimmed |
1 (14 1/2 ounce) can low sodium chicken broth |
1 cup balsamic vinegar |
1 1/2 lbs boneless skinless chicken breasts |
Directions:
1. Heat oven to 400 degrees.
2. Place potatoes in a roasting pan.
3. Add the oil and 3/4 tsp of the salt, pepper and toss.
4. Roast for 30 minutes, shaking the pan once.
5. Add the asparagus to the pan, season with the remaining salt and toss.
6. Roast until the asparagus are tender, 12-15 minutes.
7. Meanwhile, in a saucepan, being the broth and vinegar to a boil.
8. Add the chicked and if necessary, enough water (up to 1/2 cup) to cover it.
9. Simmer for 1 minute.
10. Cover and remove from heat, and set aside until cooked through, about 15 minutes.
11. Transfer the chicken to a cutting board.
12. Return the liquid to medium-high heat and simmer until reduced to 1/3 cup, about 10 minutes.
13. Slice the chicken.
14. Divide the ingredients among individual plates.
15. Drizzle with the balsamic mixture.
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