Wednesday, March 12, 2008

Balsamic Poached Chicken

Balsamic Poached Chicken

1 lb. new potatoes, halved or quartered
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 lb. asparagus, trimmed
1 14.5 oz. can low-sodium chicken broth
1 cup balsamic vinegar
1 1/2 lbs. boneless, skinless chicken breasts

Heat oven to 400 degrees.

Place the potatoes in a roasting pan. Drizzle with oil. Season with 3/4 tsp. salt and the pepper, and toss. Roast for 30 minutes, shaking the pan once.

Meanwhile, in a saucepan, bring the broth and vinegar to a boil.

Rinse the chicken and pat it dry with paper towels. Pound the chicken to an even thinness (or cut the breasts lengthwise to thin them out.) Add the chicken to the saucepan, and simmer for about a minute.

Now add the asparagus with the potatoes, season with the remaining salt and toss. Roast until asparagus is tender (about 12-15 minutes.)

Cover the chicken, remove from the heat, and set aside until cooked through (about 15 minutes.)

Transfer chicken to a cutting board and thickly slice it. Meanwhile, put the sauce on medium high to high heat to try to reduce and thicken the sauce.

Divide the ingredients among individual plates and drizzle with balsamic mixture.

NOTE: The pungent smell of simmering vinegar may linger after you remove the pan from the stove. Early in the process, you may want to open a window or turn on a fan.

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