Chicken and Vegetables with Balsamic Vinegar
- Reviews 3
Ready In: 40 mins
Serves: 4
Ingredients
- 1 tablespoon olive oil
- 6 boneless skinless chicken breast halves
- 1 lb baby red potato, sliced into thirds
- 3 small shallots or 3 small onions, chopped
- 1⁄2 cup broth
- 2 leeks, well washed and cut into 2 inch long strips
- 5 carrots, peeled and cut into 2 inch long strips
- 1 red bell pepper, cut into thin strips
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup balsamic vinegar
Directions
- In a large skillet, heat olive oil over medium high heat.
- Add the chicken and cook, turning, until golden brown on the outside and white throughout, about 10minutes.
- Remove to a plate.
- Add potatoes and shallots to skillet and cook, stirring often, 2 to 3 minutes, until the shallots are soft.
- Stir in the broth, scraping and loosening the brown bits on the bottom of the pan.
- Add the leeks, carrots and red pepper.
- Heat to boiling.
- Reduce heat to medium low and simmer for about 8 minutes, until the potatoes are tender.
- Stir in the garlic powder, salt, pepper and balsamic vinegar.
- Heat to boiling.
- Return the chicken to the pan, spoon the sauce over the chicken and cook over low heat for 2 to 3 minutes to heat through.
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