Skillet Balsamic Chicken
Buttery Corn and Parmesan Broccoli
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- ½ cup chicken broth
- 3 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1 Tbsp Dijon mustard
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Cook chicken in hot oil in a large skillet over medium-high heat 2 to 3 minutes per side or until browned.
- Whisk together broth, vinegar, honey, and mustard; add to skillet. Cook 5 minutes until sauce is thickened and chicken is done, basting often.
Side Dish Ingredients
- 3 Tbsp butter
- 1 (12-oz) pkg frozen corn
- 2 (12-oz) pkg broccoli florets
- ½ cup grated Parmesan cheese
Side Dish Instructions
- Melt butter in a saucepan over medium heat; add corn, and cook, stirring occasionally, 8 to 10 minutes or until corn is thoroughly heated. Season with salt and pepper to taste.
- Microwave broccoli according to package directions; toss with cheese, and season with salt and pepper to taste.
Kid-Friendly Meal Plan
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