Balsamic Chicken

(from kadom100’s recipe box)

Serves 4 people

Ingredients

  • 1/4
  • cupbottled Italian salad dressing
  • 2
  • tablespoonsbalsamic vinegar
  • 1
  • tablespoonhoney
  • 1/8 - 1/4
  • teaspooncrushed red pepper
  • 2
  • tablespoonsolive oil
  • 1
  • poundchicken breast tenderloins
  • 10
  • ouncesfresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained
  • 1
  • cuppurchased shredded carrot
  • 1
  • smalltomato, 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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