Happy Friday!! With Mother’s Day being this weekend, I thought I’d share a recipe from one of my Mom’s cookbooks. One of tons of cookbooks. After my Mom passed away, I learned she collected lots of things… black pants, beauty products, boxes of Triscuits. I wouldn’t call it hoarding but more along the lines of forgetting what she had, so she’d buy things thinking she needed it. Same thing went for cookbooks. I stopped off at my parents house last weekend to get some of her cookbooks and I forgot how many she had. I only grabbed a few; the ones that looked the most familiar or most used.
Growing up, my Mom and I would have lunch together when I didn’t have school. We would always have chicken and vegetables…and watch All My Children. This was our routine until I went off to college and had to work during the summer. As I was going through her cookbooks, I had my eye on chicken recipes. Picking a chicken recipe would be perfect for my Family Recipe Friday Series.
Today’s recipe is Chicken and Vegetables with Balsamic Glaze. Honestly, I have no idea if she made this for us. When it came to dinner, my Mom stuck to 10 different dinners and we really didn’t sway too much from those. That aspect of dinner has probably made me the way I am and not ever wanting to eat the same thing too many times. There is just so much amazing food out there.
Buuuut Chicken and Vegetables with Balsamic Glaze sounds like something she & I would of made together for one of our afternoon lunches. It’s a light and easy meal. Plus, it only requires one skillet which means easily clean up.
Using boneless skinless chicken breasts makes this meal a healthy option. And by loading it up with a variety of veggies – red peppers, leeks, carrots and potatoes – you have a well rounded meal. I love using vinegar when I cook, but balsamic is my favorite! It gives this chicken recipe a tangy and sweet taste.
This is NOT your average chicken recipe. Chicken with Vegetables with Balsamic Glaze is very flavorful and filling. It would be a great week night dinner, especially when you don’t want to spend a lot of time cleaning up!
- 1 tbsp extra virgin olive oil
- 4 boneless, skinless chicken breasts
- 1 lb baby red potatoes, cut in half
- 1 small onion, sliced
- 1/2-1 cup of beef broth
- 1 leek, well washed and cut into 2 inch long strips
- 4 carrots, peeled and cut into 2 inch long strips
- 1 red pepper, cut into thin strips
- 2 garlic cloves, minced
- 1/4-1/2 cup of balsamic vinegar
- Salt & Pepper, to taste
- In a large skillet over medium heat, add oil and chicken seasoned with salt & pepper. Cook for 10-15 minutes (or until the internal temperature is 165 degrees). Remove from skillet and set aside.
- Add potatoes and onions to skillet; cook for 2-3 minutes. Add 1/2 cup of broth. scraping and loosening brown bits from the bottom of the pan. Add leeks, carrots and red peppers. Heat till boiling. Reduce heat to medium-low and cover. Simmer for 10 minutes or until the potatoes are fork tender.
- If the skillet is looking dry, add additional broth. Add garlic and balsamic vinegar. Heat to boiling. Return chicken to pan and spoon sauce over chicken. Lower heat and cover for 5 minutes. Serve immediately.
This recipe is from 365 Easy One-Dish Meals by Natalie Haughton.