Balsamic Poached Chicken

Balsamic Poached Chicken

1 lb new potatoes halved or quartered
3 tbs EVOO
1 tsp kosher salt
¼ tsp black pepper
1 lb asparagus, trimmed
1 14.5 oz can low-sodium chicken broth
1 c balsamic vinegar
1 ½ lb boneless, skinless chicken breasts

Heat oven to 400 degrees. Place the potatoes in a roasting pan. Drizzle with the oil. Season with 1/3 teaspoon of the salt and pepper, and toss. Roast for 30 min, 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 min. Meanwhile, in a saucepan, bring the broth and vinegar to a boil. Add the chicken and if necessary ½ c water. (Really the liquid doesn’t have to cover the chicken because the steam created by the boiling liquid will cook the tops of the chicken. ) Simmer for 1 min. 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 10-20 min. Multitasking is key because the poaching and reducing takes so long. Thickly slice the chicken. Divide the ingredients among individual plates. Drizzle with the balsamic mixture.

Real Simple Magazine April 2006