Do you need a 30 minute week day dinner? Look no further. This flavorful and nutritious skillet will have the whole family begging for more!
- 1/2 cup balsamic vinegar
- 1 cup orange juice juice from about 4 large oranges
- zest of 1 orange
- 2 pounds boneless chicken breasts skinless, thinly sliced or pounded to 3/4-inch thickness
- kosher salt for seasoning
- black pepper freshly cracked, for seasoning
- 2 tablespoons pure olive oil divided
- 3 cloves garlic minced
- 1 red pepper 1/2-inch dice
- 8 ounces brown mushrooms sliced
- 1 cup baby tomatoes sliced in half
- 1 pound asparagus trimmed, then cut into 2 inch pieces
- 1 teaspoon thyme chopped fresh
- 1/4 cup basil sliced fresh
In a large 10 to 12 inch saute pan add balsamic vinegar, orange juice, and zest. Turn heat to medium high so that it’s bubbling and allow the sauce to reduce until about 1/3 the volume until slightly thickened about 15-17 minutes. Meanwhile make the chicken.
Generously season both sides of the chicken with salt and pepper.
In a separate large pan, heat 1 tablespoon oil over medium-high heat. When oil is hot, add the chicken and brown for 5 minutes, turn over and cook for another 4 to 5 minutes, or until chicken is no longer pink or internal temperature reaches 160°F. Transfer cooked chicken to a clean dish, or add to balsamic sauce once it’s been reduced to 1/3 the original volume. Allow the sauce to continue to thicken and reduce, flipping the chicken to coat several times, until the chicken has been glazed on both sides. Turn off heat and cover to keep warm. Make the vegetables.
In the same pan used to cook the chicken, turn heat to medium and add 1 tablespoon olive oil to a pan. Add garlic and pepper, saute for 1 minute, scraping any brown bits from the pan. Add mushrooms cook for 3 minutes, until tender. Add sliced tomatoes and cook for 1 minute, until slightly softened. Add asparagus and cook for about 3 minutes, or until tender and bright green. Season with salt and pepper and turn off heat.
Season chicken with thyme and basil. Serve with warm with vegetables.
Thank you Jessica Gavin Culinary Scientist for this recipe the entire family will enjoy!