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Categories:
rosemary garlic salt black pepper chicken broth balsamic vinegar orange juice orange wedges orange peel
Viewed: 91 - Published at: a year agoIngredients
- 1 tablespoon snipped fresh rosemary or 1 tablespoon oregano or 1 teaspoon dried rosemary or 1 teaspoon oregano, crushed
- 2 garlic cloves, minced
- 12 teaspoon salt, divided
- 14 teaspoon black pepper, divided
- 4 small bone-in chicken breast halves, skinned (2 pounds)
- 12 cup reduced-sodium chicken broth
- 14 cup balsamic vinegar
- 1 lb asparagus, trimmed
- 2 tablespoons orange juice
- 4 orange wedges
- shredded orange peel
Method
- Preheat oven to 425F In a small bowl combine rosemary, garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- Sprinkle herb mixture evenly over skinned sides of the chicken breast halves; rub in with your fingers.
- Coat a very large nonstick skillet with nonstick cooking spray.
- Heat over medium heat.
- Add chicken pieces, herb sides down; cook 4 to 6 minutes or until browned.
- Turn chicken pieces over.
- Remove skillet from the heat.
- Carefully add broth and vinegar to the skillet.
- Return skillet to heat.
- Cover and cook 15 to 20 minutes or until chicken is no longer pink (170), spooning broth mixture over chicken occasionally.
- Meanwhile, in a 15x10x1-inch baking pan arrange asparagus spears in a single layer.
- Drizzle with orange juice and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- Roast asparagus 12 to 15 minutes or until crisp-tender.
- To serve, place one chicken piece on each of four serving plates.
- Spoon pan juices evenly over chicken pieces.
- Divide asparagus spears among the plates.
- Serve with orange wedges and garnish with orange peel.
