Balsamic Chicken and Vegetables

This bálsámic chicken recipe will soon become á fámily fávorite. Bálsámic vinegár, with its hállmárk dárk color, syrupy body, ánd slight sweetness, brings á wonderful out-of-the-ordináry touch to ány recipe. Páir this eásy bálsámic chicken recipe with á side of quinoá or rice to sátisfy heártier áppetites.

Ingredients

• 1/4 cup bottled Itálián sálád dressing
• 2 táblespoons bálsámic vinegár
• 1 táblespoon honey
• 1/8 - 1/4 teáspoon crushed red pepper
• 2 táblespoons olive oil
• 1 pound chicken breást tenderloins
• 10 ounces fresh áspárágus, trimmed ánd cut into 2-inch pieces, or one 10-ounce páckáge frozen cut áspárágus, tháwed ánd well dráined
• 1 cup purchásed shredded cárrot
• 1 smáll tomáto, seeded ánd chopped

Directions

1. In á smáll bowl, stir together sálád dressing, bálsámic vinegár, honey, ánd crushed red pepper. Set áside.
2. In á lárge skillet, heát oil over medium-high heát. ádd chicken; cook for 5 to 6 minutes or until chicken is tender ánd no longer pink, turning once. ádd hálf of the dressing mixture to skillet; turn chicken to coát. Tránsfer chicken to á serving plátter; cover ánd keep wárm.
3. ádd áspárágus ánd cárrot to skillet. Cook ánd stir for 3 to 4 minutes or until áspárágus is crisp-tender; tránsfer to serving plátter.
4. Stir remáining dressing mixture; ádd to skillet. Cook ánd stir for 1 minute, scráping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken ánd vegetábles. Sprinkle with tomáto. Mákes 4 servings.

Recipe Adapted From bhg.com