A thirty-minute meal for busy families, One Pan Balsamic Chicken with Asparagus and Tomatoes contains chicken and vegetables in an umami rich sauce. Balsamic vinegar and fish sauce (which doesn’t taste like fish) add additional umami flavor. With the addition of salad and rice you can have a complete meal. Enjoy, friends!
One Pan Balsamic Chicken with Asparagus and Tomatoes
⅓ cup Italian dressing
3 tablespoons balsamic vinegar
1 ½ tablespoons honey
¼ teaspoon crushed red pepper flakes
1 teaspoon fish sauce
½ teaspoon garlic salt
1 tablespoon olive oil
1- 1 ½ pounds uncooked chicken breast tenders
kosher salt and freshly ground black pepper
1 bunch fresh asparagus, trim ends then cut in half
1 ½ cups grape tomatoes, cut in half lengthwise
Mix the first 6 ingredients together (Italian dressing through garlic salt) in a measuring cup. Reserve.
In a 12-inch skillet, heat olive oil over medium high heat until rippling. Season chicken with salt and pepper and place in skillet in a single layer. Cook 6 minutes on one side, then turn over and cook 6 minutes on the other side. Add half of balsamic mixture to pan, turning chicken over to coat all sides. Remove chicken and place on a plate. Leave sauce in pan. Cover and reserve.
Add asparagus to skillet. Cook 3 minutes (Asparagus won’t be done but will continue cooking with the next few additions). Add chicken back to skillet. Add tomatoes and remaining balsamic mixture. Cook 2-3 minutes or until heated through (Try not to overcook asparagus. It changes color and becomes tough when overcooked.)
Published in The News and Neighbor on March 7, 2018