Ingredients:
1 tablespoon olive oil
6 boneless skinless chicken breast halves
1 lb baby red potatoes, 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 peppers, 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.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.