Balsamic Poached Chicken with Asparagus

Posted by in Recipes on Aug 31, 2012 . .

1 lb. new potatoes, halved or quartered

3 T. Olive Cart California Arbequina extra virgin olive oil
1 t. salt
¼ t. black pepper
1 lb. asparagus, trimmed
1 14.5 oz. can chicken broth
1 cup Olive Cart South Haven 25 Year Aged Balsamic
1 ½ lb. boneless skinless chicken breasts
Heat oven to 400. Place the potatoes in a roasting pan. Add oils, salt, pepper and toss. Roast for 30 minutes, shaking the pan once. Add the asparagus to the pan and toss. Roast until asparagus is tender, 12-15 min. Meanwhile in a saucepan, bring the broth and balsamic to a boil. Add the chicken and if necessary enough water to cover it. Simmer for 1 minute. Cover, remove from heat and set aside until cooked through, about 15 minutes. Transfer the chicken to a cutting board. Return the liquid to medium-high heat and simmer until reduced to 1/3 cup, about 10 minutes. Slice the chicken. Divide the ingredients among individual plates. Drizzle with the balsamic mixture.
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