Recipe by Vino Girl
From Real Simple April 2006
Top Review by evewitch
We really enjoyed this and I loved the fact that is a full meal that you cook all at once (even though it is not all in the same pan). The sauce and chicken took longer than I expected to cook, so next time I will start on step 6 as soon as the potatoes are in the oven and will let the chicken poach/rest for 20 minutes. Also, I decided to make 2 lb of potatoes (and doubled the other ingredients used in step 2). That seemed to be the right amount, but 1 lb might still be fine if I am serving dessert too. Next time I will use a 9 X 13 pan instead of my roasting pan which is huge. Everyone loved the flavor of this.
- 453.59 g new potato, halved (or quartered depending on size)
- 44.37 ml olive oil
- 4.92 ml kosher salt, divided
- 1.23 ml black pepper
- 453.59 g asparagus, trimmed
- 411.06 g can low sodium chicken broth
- 236.59 ml balsamic vinegar
- 680.38 g boneless skinless chicken breasts
Directions See How It's Made
- Heat oven to 400°F.
- Place the potatoes in a roasting pan. Drizzle with the oil. Season with 3/4 teaspoon of the salt and the pepper, and toss.
- Roast for 30 minutes, shaking the pan once.
- Add the asparagus to the pan with the potatoes, season with the remaining salt, and toss.
- Roast until the asparagus is tender, 12 to 15 minutes.
- Meanwhile, in a saucepan, bring the broth and vinegar to a boil.
- Add the 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 the chicken to a cutting board.
- Return the liquid to medium-high heat and simmer until reduced to about 1/3 cup, about 10 minutes.
- Thickly slice the chicken.
- Divide the ingredients among individual plates. Drizzle with the balsamic mixture.