Ingredients:
1 lb new potatoes, halved ( or quartered depending on size)
3 tablespoons olive oil
1 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1 lb asparagus, trimmed
1 (14 1/2 ounce) cans low sodium chicken broth
1 cup balsamic vinegar
1 1/2 lbs boneless skinless chicken breasts
Directions:
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.
Servings: 4
Time preparation: 20 min.
Time total: 80 min.