Chicken And Vegetables With Balsamic Vinegar

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 6 boneless skinless chicken breast halves
• 1 lb baby red potato, sliced into thirds
• 3 small shallots or 3 small onions, chopped
• 1/2 cup broth
• 2 leeks, well washed and cut into 2 inch long strips
• 5 carrots, peeled and cut into 2 inch long strips
• 1 red bell pepper, cut into thin strips
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup balsamic vinegar

Recipe

• 1 in a large skillet, heat olive oil over medium high heat.
• 2 add the chicken and cook, turning, until golden brown on the outside and throughout, about 10minutes.
• 3 remove to a plate.
• 4 add potatoes and shallots to skillet and cook, stirring often, 2 to 3 minutes, until the shallots are soft.
• 5 stir in the broth, scraping and loosening the brown bits on the bottom of the pan.
• 6 add the leeks, carrots and red pepper.
• 7 heat to boiling.
• 8 reduce heat to medium low and simmer for about 8 minutes, until the potatoes are tender.
• 9 stir in the garlic powder, salt, pepper and balsamic vinegar.
• 10 heat to boiling.
• 11 return the chicken to the pan, spoon the sauce over the chicken and cook over low heat for 2 to 3 minutes to heat through.