Herbed Balsamic Chicken
Portion Size: 1 cup; ½ cup chicken with broth, ½ cup vegetables
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 large onion | Washed, peeled and cut into thin wedges. |
| 2 tablespoons quick cooking tapioca | |
| 4 tablespoons olive oil | |
| 8 (4 cups) chicken breasts | Cut into bite size pieces. |
| ½ cup flour | |
| 2 teaspoons dried rosemary | |
| 2 teaspoons dried thyme | |
| ½ teaspoon salt | |
| ¼ teaspoon black pepper | |
| ½ cup balsamic vinegar | |
| 1 cup reduced sodium chicken broth | |
| 1 (16 oz. package) frozen Italian green beans | |
| 1 large red sweet pepper | Washed, seeded and cut into bite size strips. |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | In a bowl combine, flour, rosemary, dried thyme, salt and black pepper. Dredge chicken in flour mixture. | |
| 2 | In a large skillet, heat 2 tablespoons olive oil on medium high heat. Add coated chicken pieces and brown. Turn chicken pieces to brown both sides. Remove chicken from pan. | Cook until internal temperature of chicken reaches 165 degrees F. |
| 3 | Add oil, onion and red pepper. Cook until tender. | |
| 4 | Add tapioca, balsamic vinegar, and chicken broth. Bring to boil and reduce heat. Simmer for 20-25 minutes with the lid on the pan. | |
| 5 | Remove lid and add green beans. Cook until green beans are tender. |
Posted in Chicken Dinner Recipes
