Recipe By @jessica_gavin ❤️
1/2cupbalsamic vinegar
1cuporange juicejuice from about 4 large oranges
zest of 1 orange
2poundsboneless chicken breastsskinless, thinly sliced or pounded to 3/4-inch thickness
kosher saltfor seasoning
black pepperfreshly cracked, for seasoning
2tablespoonsolive oildivided
1red pepper1/2-inch dice
8ouncesbrown mushroomssliced
1cupbaby tomatoessliced in half
1poundasparagustrimmed, then cut into 2 inch pieces
1teaspoonthymechopped fresh
1/4cupbasilsliced 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. Enjoy!
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