Balsamic Chicken and Vegetables


I enjoy anything with balsamic vinegar. Food covered with a thick, delicious layer of balsamic reduction is my kind of food. Whenever I taste food that is coated with balsamic my, taste buds can’t help it but go crazy over this stuff. I love the sweet and tanginess to it. Mmm…mmm..It’s just so so good!

Last night I was doing what we all strive to do and work best toward, and that’s multitasking. Here’s what I did; watched Netflix and cooked this tasty One-Skillet Balsamic Chicken and Vegetables. Ha, I’m pleased to say that it was a success and I did a great job!

This recipe is easy, ready in fifteen minutes, healthy, and made in one pan, and your hungry stomach asks for in seconds. Not to mention veggies. The chicken is juicy and tender while the vegetables are perfectly crisp-tender. I used broccoli and sugar snap peas, but you could try zucchini, cauliflower, asparagus, tomatoes, or your favorites. Everything is coated with a tangy yet mildly sweet balsamic glaze. It’s perfectly thick and clings to the chicken and seeps into the cracks of the broccoli.

Omgoodness crazy it’s good! I want to drizzle balsamic on everything lol.

 

One-Skillet Balsamic Chicken and Vegetables

Ingredients:

1/3 C balsamic vinegar
2 Tbsps honey
1 Tbsp light brown sugar packed
1 Tbsp olive oil for sauce + 2 Tbsp for cooking chicken
2 tsp flour
1/4 tsp salt
1/2 tsp pepper
4 boneless skinless chicken breasts (approximately 1 pound), pounded thin and cut in half
2 C broccoli florets
1 1/2 C sugar snap peas (peapods may be substituted)
2 to 4 Tbsp water, optional and if needed
Directions:

1. Combine in a medium bowl the balsamic vinegar, honey, brown sugar, olive oil, cornstarch, salt, pepper, and stir well; set the sauce aside. In a large skillet, add the two tablespoons of olive oil, add the chicken breasts, season with salt and pepper and cook over medium-high heat for approximately five minutes or until chicken is nearly seventy-five percent cooked through.

2. Flip chicken halfway through cooking. Cooking time will vary based on the thickness of chicken breasts and sizes of pieces. I cut the chicken breasts in half (or use a meat mallet to pound them thin) as they will cook quicker. Combine the sauce, seeing that it may bubble up in the first few seconds.

3. Next, add the vegetables, evenly sprinkled over the skillet, some will be on top of the chicken. If required add two to four tablespoons of water to help the vegetable steam. Adding water will vary based on the amount of natural juices the chicken released while cooking. Cover skillet and allow vegetables to cook for about three to five minutes, or until crisp-tender and chicken is cooked through.

4. Stir to coat vegetables with sauce evenly. Taste sauce, correct for seasoning balance, making any required corrections before serving (more salt, pepper, touch of honey or balsamic vinegar, etc.) Will keep airtight in the fridge for up to four days. Serve cold or reheat gently before serving if desired.

Source Averie cooks

 

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