Balsamic Chicken and Vegetables

My wife gets a little exasperated with me when I pronounce “balsamic” wrong. Sometimes I like to push her buttons by calling it “BAL-sa-mic” instead of “bal-SA-mic.” But the worst sin of all (and don’t catch yourself saying it this way around my wife) is “ba-SAL-mic.” Actually, even I take offense to moving letters around inside words.

Balsamic Chicken and Vegetables

Balsamic Chicken and Vegetables

The sauce, of course, really makes this recipe wonderful. My wife and I have a sort of love affair with balsamic vinegar. We have always liked it, even before we met each other. Then we got married and honeymooned in San Francisca, CA. We discovered this cozy Italian restaurant, Piazza Pellegrini, that had the most amazing balsamic vinegar we had ever tasted. I even asked the owner about it and he told me the vinegar was aged for twenty years or something like that.

Since that fateful trip, my wife and I have never found a balsamic vinegar that we love as much as that balsamic vinegar at Piazza Pellegrini, 659 Columbus Ave, San Francisco, CA 94133.

Balsamic Chicken and Vegetables

adapted from Better Homes and Gardens Simply Perfect Italian 2002

Ingredients

  • 1/4 cup bottled Italian salad dressing
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon olive oil
  • 12 ounces chicken breast, cut into strips
  • 10 ounces asparagus, cut into 2-inch pieces (2 cups), or one 10-ounce package frozen cut asparagus, thawed and well-drained
  • 1 carrot, chopped
  • 1 small tomato, seeded and chopped

Directions

Stir together salad dressing, vinegar, honey, and crushed red pepper in a small mixing bowl. Set aside.

Heat oil in a large skillet. Add chicken; cook over medium-high heat for 5 to 6 minutes or till chicken is tender and no longer pink. Transfer from skillet to a serving platter; cover and keep warm.

Add asparagus and carrot to skillet. Cook and stir for 4 minutes, till asparagus is crisp-tender; transfer to serving platter.

Stir dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits. Drizzle over chicken and vegetables. Sprinkle with tomato.

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