No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (233g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar
Calories 295
Calories from Fat 171		(57%)
Amount Per Serving		%DV
	Total Fat 19.1g	29%
	Saturated Fat 3.9g	19%
	Monounsaturated Fat 9.1g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.1g
Cholesterol 54mg		18%
Sodium 327mg		13%
Potassium 499mg		14%
Total Carbohydrate 12.3g		4%
	Dietary Fiber 2.5g	9%
	Sugars 8.3g
Protein 20.0g		39%
detailed view... how is this calculated?

Balsamic Chicken and Veggies

Recipe #23469 | 30 min | 10 min prep

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: Derf
Mar 28, 2002

Excellant Italian Chicken dish! Nice to sprinkle a little of your favourite shredded cheese over. from B H & G

SERVES 4 (change servings and units)

Ingredients

1/4 cup bottled Italian salad dressing
2 tablespoons balsamic vinegar
1 tablespoon honey
1/8-1/4 teaspoon crushed red pepper flakes (I use flakes)
2 tablespoons olive oil
12 ounces chicken breasts, tenderloins
10 ounces asparagus, cut into 2 inch pieces or 2 cups frozen cut asparagus, thawed and well drained
1 cup shredded carrot
1 small tomato, seeded and chopped

Directions

1
Stir together salad dressing, vinegar, honey and crushed red pepper in a small mixing bowl.
2
Set aside.
3
Heat oil in a large frypan.
4
Add chicken, cook over medium high heat for 5 to 6 minutes or till chicken is tender and no longer pink, turning once.
5
Transfer from frypan to a serving platter, cover and keep warm.
6
Add asparagus and carrot to skillet.
7
Cook and stir for 3 to 4 minutes or till asparagus is crisp tender, transfer to serving platter.
8
Stir dressing mixture, add to frypan.
9
Cook and stir for 1 minute, scraping up browned bits.
10
Drizzle dressing over chicken and veggies.
11
Sprinkle with tomato.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Cream of Mushroom Soup

Quinoa and Oatmeal Cereal Heart Healthy

Broccoli & Cheddar Soup

Blanched Vegetables Back to Basic's

Speedy Beef Stroganoff

Featured Reviews for This Recipe

From: Chef #854285

On Mar 3, 2010

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!

1 people found this review helpful

Was this review helpful to you? YES | NO

From: Rottmom

On Jun 5, 2009

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!

1 people found this review helpful

Was this review helpful to you? YES | NO

From: jerri822

On Aug 7, 2002

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

7 people found this review helpful

Was this review helpful to you? YES | NO

From: ratherbeswimmin'

On Jun 25, 2003

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.

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 16 reviews