Balsamic Asparagus Chicken

Warning, if you do not like the taste of Balsamic Vinegar this may not be the dish for you.  I however love Balsamic Vinegar and loved this dish.  The melted cheese and asparagus on top with the Balsamic Vinegar just made my day.

 

Combine chicken and all marinade ingredients in a Ziploc bag and refrigerate for about 2 hours.

Before the chicken is done marinating heat oil in a large skillet. Add mushrooms and saute for a couple minutes. Add remaining sauce ingredients, bring to a boil, then reduce heat to a simmer for about 30 minutes or until sauce thickens and reduces to about ¼ of its original volume. When it is done, the sauce should be dark brown in color.

While the sauce is simmering, place chicken in a lightly greased glass dish and bake at 400^o F for 15-20 minutes or until chicken is cooked through.

While chicken is baking prepare the asparagus. Bring a saucepan, filled about half-way with salted water, to a boil. Toss in the asparagus and boil for about 4 minutes.

Quickly remove the asparagus and drop in an ice-water bath.

Remove chicken from the oven and layer on one slice of provolone cheese, a few asparagus spears, then one slice mozzarella cheese on each piece of chicken. Set the oven to broil and broil for about 3 minutes or until cheese is melted and starts to brown a little.

I forgot to take a picture of my finished project but lets just imagine mine looked like the one above.  A way better picture than I would have been able to take.  Hope you enjoy!

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Balsamic Asparagus Chicken

 

~ 4 chicken breasts

Marinade

~ ¾ cup balsamic vinegar

~ ½ cup olive oil

~ 2 tsp. brown sugar

~ pepper to taste

Sauce

~ 2 Tbsp. vegetable oil

~ 2 cup fresh mushrooms, sliced

~ 1 cup balsamic vinegar

~ 1 can (about 2 cups) beef broth

~ 1 Tbsp. butter

~ pepper to taste

Topping

~ 12 asparagus spears

~ 4 slices provolone cheese

~ 4 slices mozzarella cheese

(go the deli section to get just 4 slices of each)

1. Place chicken between 2 pieces of plastic wrap and pound until it is about ¼” thick. Place chicken in a Ziploc bag, place bag in a bowl big enough to hold the chicken. Combine marinade ingredients and pour in the bag. Squeeze all the air out of the bag and refrigerate for about 2 hours.

2. About 20 minutes before chicken is done marinating, heat oil in a large skillet. Add mushrooms and sauté for a couple minutes. Add remaining sauce ingredients, bring to a boil, then reduce heat to a simmer for about 30 minutes or until sauce thickens and reduces to about ¼ of its original volume. When it is done, the sauce should be dark brown in color.

3. While the sauce is simmering, place chicken in a lightly greased glass dish and bake at 400^o F for 15-20 minutes or until chicken is cooked through.

4. While chicken is baking prepare the asparagus. Bring a saucepan, filled about half-way with salted water, to a boil. Toss in the asparagus and boil for about 4 minutes. Quickly remove the asparagus and drop in an ice-water bath.

5. Remove chicken from the oven and layer on one slice of provolone cheese, a few asparagus spears, then one slice mozzarella cheese on each piece of chicken. Set the oven to broil and broil for about 3 minutes or until cheese is melted and starts to brown a little. Right before serving, spoon some of the sauce over each piece of chicken.

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Balsamic Asparagus Chicken

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