Post by Kathy on Feb 29, 2020 17:01:49 GMT
Honey Balsamic Chicken & Veggies
Delicious! Great flavor on the green beans and tomatoes from the sauce! Yummy! We don't care for the real green colored fresh French style green beans and that's all that were in season around here so I bought can cut green beans and they were perfect for us! They made the meal perfect! I'd love to make this in the summer when the fresh original green beans are in season!
We gobbled this meal down! Cleaned our plates and wished there would have been more! Talk about easy, this was it!
Recipe adapted from TIP HERO
¼ cup Italian salad dressing
3 Tablespoons balsamic vinegar
2 Tablespoons honey
2 Tablespoons olive oil, divided
8 ounces sliced mushrooms, I didn't use
1¼ pounds chicken breast tenderloins
salt and pepper, to taste
2 (15 ounce each) cans cut green beans, drained, or fresh
1 cup grape tomatoes, halved
Mix dressing, balsamic vinegar and honey in a bowl. Set aside.
In a skillet heat 1 Tablespoon of oil and sauté the mushrooms for 4 minutes until they have started to brown. Remove from skillet.
Add the remaining oil to skillet and add the chicken tenders. Sprinkle with salt and pepper and cook until brown on each side and internal temp reaches 175°.
Add green beans to skillet with chicken. Add in the sauce and stir for a couple minutes until thickened a bit. Return mushrooms back into skillet and add the tomatoes. Stir to coat everything evenly with the sauce and simmer 5 minutes.
Serve.
