Balsamic Poached Chicken
1 lb. new potatoes, halved or quartered
3 T. OLIVE MILL extra virgin olive oil
1 t. salt
¼ t. black pepper
1 lb. asparagus, trimmed
1 14.5 oz. can chicken broth
1 cup OLIVE MILL Traditional Balsamic
1 ½ lb. boneless skinless chicken breasts
Heat oven to 400. Place the potatoes in a roasting pan. Add the oil, salt and pepper and toss. Roast for 30 minutes, shaking the pan once. Add the asparagus to the pan and toss. Roast until asparagus is tender, 12-15 min. Meanwhile in a saucepan, bring the broth and balsamic to a boil. Add the chicken and if necessary enough water to cover it. Simmer for 1 minute. 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 1/3 cup, about 10 minutes. Slice the chicken. Divide the ingredients among individual plates. Drizzle with the balsamic mixture.
