HooYa!! This was indescribably delicious. So packed with flavor. The sauce is kickin'. I really liked the balsamic vinegar flavor and the honey. I sprinkled a little fresh ground Parmesan on top of the chicken and veggies. Yumsville ;)
This was great, and quite easy. I used fresh asparagus, and served it over pasta. Mmmmmmm. My family loved it.
Thanks Derf for a recipe that really shines! I have made it at least 10 times now, and even bought a $20.00 bottle of Italian basalmic vinegar just for this dish. I have experimented and decided the sweeter basalmics deliver the best punch for this recipe. The chicken turns out succulent and moist. Tenders or thinly sliced chicken breasts are perfect for this dish. The asparagus and carrots are stir fried to a delicious crisp tender treat taking care not to overcook them. I sometimes use the prepackaged shredded carrots as an additional time saver. The dressing is out of this world with an occasional pizazz of crushed red pepper to give it a little zing. Topped with diced fresh tomatoes, Basalmic Chicken With Veggies is unbelievably delicious, and so very healthy too. This is a dish that comes together quick, and is not to be missed!
Good dish, very different from the norm. I would make sure you have a good balsalmic for this one because it really soaks in the flavor. I served with some noodles and it was great!
This was some GREAT chicken! Thanks so much for sharing this recipe - for once - something outside the 'norm' for chicken - hooray! Low-carb, too! Thanks so much for sharing! Will serve again!
I love skillet meals and this one was very good, Dorothy. I ended up using closer to a pound of chicken and chose to use fresh asparagus. The sauce was what brought it all together and gave the meat and veggies a tangy-zesty flavor. Next time, I might try this over pasta. I think it would work very well. Thanks for posting it.
What a delicious and easy recipe. I love the tang that the balsamic vinegar and Italian dressing gave to the chicken and asparagus, I did not use the carrots due a pathological hatred of cooked carrots.
Very tasty! I made as directed except used 8 oz. chicken. (I preferred to cut it into bite-size pieces before cooking.) It doesn't quite serve 4, I don't think. We had it over jasmine rice and it just served the 2 of us.
This recipe has made it into our regularly rotating recipes. I love how inexpensive it is to make. I usually cut up the chicken breasts into chunks instead of whole breasts, and I usually end up doubling the sauce amount. I have made this for company on two occasions, and they have loved it both times. Thanks for sharing such a tasty recipe!
This dish was really tasty! I did not make the veg's with it, just the chicken, but it was very good. I marinated the Italian dressing, balsamic, and honey with the chicken for about 2 hours before pan sauteeing it. It was really good, served with steamed broccoli. Thank you, Derf!