This time of year is a great time to get your fill of asparagus. This tender vegetable goes on sale January-March and is such a healthy and delicious addition to salads, pastas or eaten as a side dish. One of my favorite recipes with asparagus is this Balsamic Asparagus Chicken. Balsamic and asparagus pair perfectly together anyway but add that to a marinated chicken breast, sauted mushrooms and onions and provolone cheese, it doesn’t get better than that! Serve this chicken dish over some Garlic Mashed Potatoes and you have a elegant meal that took you less than 30 minutes to cook.
- 1 cup balsamic vinegar
- 1/3 cup olive oil
- 1 Tbls. oregano
- 1 tsp. black pepper
- 1/2 cup granulated sugar
- 1 tsp. salt
- 3 cloves garlic, minced
- 1 tsp. basil (dried or fresh)
- 6 boneless skinless chicken breasts
- 6 slices provolone cheese
- 12-15 pieces of asparagus
- 8 oz. white, sliced mushrooms
- 1 white onion, sliced thin
- Butter or olive oil
- Mashed potatoes
- In a large bowl or in a Ziploc bag, place all of the marinade ingredients. Add the chicken to the marinade and let the chicken sit in the liquid for 30 minutes to 8 hours. When you are ready to prepare dinner, remove the chicken from the marinade and pour the leftover marinade into a sauce pan. Grill the chicken on a hot grill until cooked on both sides and the center of the chicken is no longer pink. While the chicken is cooking, simmer the marinade at a low boil for 10 minutes, or until the mixture thickens. At the same time, add a little olive oil or butter to a saute pan and saute the sliced onions and mushrooms until the onions are tender. Season with salt & pepper. Remove the mushrooms and onions once they are cooked and set aside. Add a couple cups of water to that same pan and heat to boiling. Rinse the asparagus and place in the boiling water. Let them blanch for just a couple minutes until bright green. Once they are tender, remove from the water and set aside.
- Once the chicken has been grilled, place the chicken breasts on a cookie sheet or in a 9x13 pan. Pour a spoonful of the balsamic reduction (marinade) on top of each chicken breast. Add a large spoonful of the mushroom and onion mixture on top of each chicken breast as well. Place 2-3 asparagus stems on top of each chicken breast and top with a slice of provolone cheese. Broil in the oven for 2-3 minutes, or until the cheese is melted. Serve the chicken with extra balsamic sauce/glaze and serve over mashed potatoes.
*If you don’t want to smother this chicken, the marinated chicken in the balsamic marinade is AMAZING by itself. I will be grilling and marinating this chicken this summer for sure! This chicken with asparagus would also be great over pasta. The variations are limitless 😉