Balsamic Chicken with Asparagus and Mushrooms
I've been making a lot of pasta and salad dishes recently so decided I needed to mix things up, but I didn't have a taste for anything specific. I was going through old recipes to see what grabbed my attention, lo and behold in a recipe book I complied from 10 years ago, I found this gem. It is a perfect balance of meat, vegetables and flavor. I used extra thin chicken breast, so they cooked quicker. I also used asparagus because it's in season. (The original recipe called for green beans.) There is something so fulfilling about eating a dish that is colorful. I don’t know about you, but I always feel so good about myself if my dish is colorful.
As with all my cooking, this is a versatile dish. The chicken could be swapped for beef, the veggies swapped for whatever is in season. What really ties it together is the balsamic dressing that everything cooks in. It adds a fragrant, rich flavor that cannot be beat. Shoot, my mouth is watering just thinking of it.
SO, Without further ado, here's the recipe!
Ingredients:
Chicken and Veggies:
2 tbsp, plus 1 tsp olive oil
8 oz fresh mushrooms, sliced
16 oz fresh asparagus
1 lb. Chicken breast
Greek Dressing:
2 tbsp olive oil
Juice of one lemon
2 cloves garlic, minced
1tsp dried oregano
1/2 tsp sea salt
1/2 tsp black pepper
Balsamic Glaze:
2 tbsp raw honey
3 tbsp balsamic vinegar
1 cu grape or cherry tomatoes
Recipe
Sauté Mushrooms in a large sauté pan with 1 tsp of oil until just brown. Remove from pan, set aside
Heat 1 tbsp oil over medium high heat, add asparagus, continue to sauté until cooked but crunchy. Remove from pan, set aside
Heat remaining 1 tbsp oil over medium high heat, add chicken and season with salt and pepper. Cook for 3-4 minutes on each side. Remove from heat once browned and cooked through. Remove from pan and set aside
Whisk together all ingredients for the Greek Dressing. Add dressing, honey and balsamic vinegar to pan at medium heat. Heat and stir until bubbling.
Add mushrooms and asparagus back to pan with dressing. Add chicken and tomatoes, stir fry for a minute to combine.
Serve and enjoy!
Sautéed Asparagus
Greek Dressing
This dish made about 4 servings… maybe 5 depending on how big a plate you serve yourself. As I've mentioned before I usually only cook for one so I will be having this for leftovers for days. I also can see a future where I'll want to use some of the left-over veggies in another dish to mix things up and also not waste them. Don't worry, I'll be sure to write about it :) I would also say you could easily remove the tomatoes without scrimping on flavor.
Let me know if you've tried this dish, and what you think! Enjoy!
