Balsamic Chicken and Veggies
Servings
Prep Time
Cook Time
Ready In
Recipe: #4990
March 24, 2012
Categories: Fresh Tomatoes, Dinner, Lunch, Main Dish, Snacks, Poultry, Chicken, Fruit, Tomato, Vegetables, Asparagus, Carrot, Appetizers, North American, Pacific Northwest, Pacific Rim, Easy/Beginner Cooking, Baby Shower, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Regional Holiday, Romantic Dinner, Summer, Winter, Electric Skillet, Skillet, Stove Top, Diabetic, Heart Healthy, Make it from scratch more
"Excellant Italian Chicken dish! Nice to sprinkle a little of your favourite shredded cheese over. from Better Home and Garden"
Ingredients
Nutritional
- Serving Size: 1 (228.3 g)
- Calories 520.7
- Total Fat - 15 g
- Saturated Fat - 2.6 g
- Cholesterol - 214 mg
- Sodium - 368.9 mg
- Total Carbohydrate - 79.5 g
- Dietary Fiber - 1.9 g
- Sugars - 51.5 g
- Protein - 17.4 g
- Calcium - 34.9 mg
- Iron - 7.1 mg
- Vitamin C - 48.2 mg
- Thiamin - 0.2 mg
Step 1
Stir together salad dressing, vinegar, honey and crushed red pepper in a small mixing bowl. Set aside.
Step 2
Heat oil in a large frypan. Add chicken, cook over medium high heat for 5 to 6 minutes or till chicken is tender and no longer pink, turning once. Transfer from frypan to a serving platter, cover and keep warm.
Step 3
Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or till asparagus is crisp tender, transfer to serving platter.
Step 4
Stir dressing mixture, add to frypan. Cook and stir for 1 minute, scraping up browned bits. Drizzle dressing over chicken and veggies. Sprinkle with tomato.
Tips & Variations
No special items needed.