Balsamic Chicken and Vegetables


1/4 c. bottled Italian dressing
2 tbsp. balsamic vinegar
1 tbsp. honey
1/4 tsp. crushed red pepper
2 tbs. olive oil
1 lb. chicken breasts, skinless, boneless, pounded flat
10 oz. fresh asparagus, trimmed and cut into 2-inch pieces
1 c. shredded carrot
1 small tomato, seeded and chopped

In a small bowl, mix dressing, vinegar, honey, and crushed red pepper; set aside.

In a large skillet, heat the oil over medium-high heat.  Add the chicken, and cook on both sides until the chicken is tender and no longer pink (about 5-6 minutes); transfer to a serving platter and keep warm.  Add asparagus to the skillet.  Cook and stir 3-4 minutes, or until asparagus is crisp-tender; transfer to the serving platter on top of the chicken. Stir the dressing mixture into the skillet, adding the carrots; stir to scrape up the browned bits from the bottom of the skillet.  Drizzle dressing mixture over the chicken and asparagus, and sprinkle all with the tomato.

 

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