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Balsamic Poached Chicken
Nb persons: 4
Yield:
Preparation time: 15 minutes
Total time: 30 minutes
Source:
| 1 lb | new potatoes, halved or quartered |
| 3 Tbs | olive oil |
| 1 tsp | kosher salt |
| 1/4 tsp | black pepper |
| 1 lb | asparagus |
| 14.5 oz | chicken broth |
| 1 cup | balsamic vinegar |
| 1 1/2 lbs | boneless, skinless chicken breasts |
1 Heat oven to 400° F.
2 Place potatoes in a roasting pan. Drizzle with olive oil. Season with 3/4 tsp salt & the pepper, and toss. Roast for 30 minutes, shaking the pan once. Add the asparagus to the pan, season with remaining salt & toss. Roast until asparagus is tender, 12-15 minutes.
3 Meanwhile, in a saucepan, bring chicken broth & vinegar to a boil. Add chicken and, if necessary, enough water (up to 1/2 cup) to cover it. Simmer for 1 minute. Cover, remove from heat, and set aside until cooked through, about 15 minutes. Transfer chicken to a cutting board. Return the liquid to med-high heat & simmer until reduced to about 1/3 cup, about 10 minutes.
4 Thickly slice chicken. Divide ingredients among individual plates. Drizzle with balsamic mixture.
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