This quick and easy chicken with balsamic reduction and sautéed asparagus is your new go-to fancy AF meal.
1/8 teaspoon sea salt
1 tablespoon apple cider vinegar
1/2 small shallot, minced (1 tablespoon)
1/2 teaspoon Dijon mustard
4 tablespoons Extra Virgin Olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
2 tablespoons Extra Virgin Olive oil
1 pound chicken breast tenderloins
10 ounces asparagus, trimmed and cut into 2-inch pieces,
1 cup shredded carrot
2 small tomatoes, seeded and chopped
Mince the shallot.
In a small bowl mix together salt, vinegar and shallot. Let rest for 10 minutes.
Mix in Dijon mustard, balsamic vinegar, honey.
Mix, than add Olive oil. Stir well and set it apart.
In a large skillet heat the Olive oil over medium-high heat.
Add chicken and cook for 8 minutes or until chicken is tender and no longer pink, turning once.
Add half of the dressing mix to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
Add asparagus and carrot to skillet. Cook and stir for 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
Stir remaining dressing mix; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet.
Plate the warm vegetables with the chicken on top. Drizzle the warm sauce over and sprinkle with fresh tomato. Enjoy!