Pan Roasted Chicken Breast with Vegetables
- 8 years ago
An easy one pan weeknight meal!
Ingredients:
2 chicken breasts
½ lb (250g) asparagus
12 cherry tomatoes
6 shallots
10 baby potatoes
4 sprigs rosemary
¼ tsp (1 mL) sea salt
¼ tsp (1 mL) freshly ground black pepper
Olive oil
1 cup (250 mL) white wine
2 Tbsp (30 mL) balsamic vinegar
Method:
Preheat oven to 400°F (200°C)
In a bowl place chicken breasts, asparagus, cherry tomatoes, shallots, potatoes and the leaves from 2 sprigs of fresh rosemary plus a the whole sprigs of rosemary and salt.
Drizzle olive oil and toss everything together to full coat.
Put the veg into a cast iron pan and place the chicken and rosemary sprigs on top.
Pour in white wine and cook for 25 to 35 minutes, or until internal temp reaches 165°F (74°C).
Drizzle with balsamic vinegar at the table.
Ingredients:
2 chicken breasts
½ lb (250g) asparagus
12 cherry tomatoes
6 shallots
10 baby potatoes
4 sprigs rosemary
¼ tsp (1 mL) sea salt
¼ tsp (1 mL) freshly ground black pepper
Olive oil
1 cup (250 mL) white wine
2 Tbsp (30 mL) balsamic vinegar
Method:
Preheat oven to 400°F (200°C)
In a bowl place chicken breasts, asparagus, cherry tomatoes, shallots, potatoes and the leaves from 2 sprigs of fresh rosemary plus a the whole sprigs of rosemary and salt.
Drizzle olive oil and toss everything together to full coat.
Put the veg into a cast iron pan and place the chicken and rosemary sprigs on top.
Pour in white wine and cook for 25 to 35 minutes, or until internal temp reaches 165°F (74°C).
Drizzle with balsamic vinegar at the table.