Pan-seared balsamic chicken with grilled asparagus and mushrooms, topped with a flavorful pan sauce, is an easy, delicious, and healthy dinner!
While chicken is cooking, make asparagus. Trim ends off asparagus (discard). Place asparagus onto a grill pan (or in a large skillet with 2 T. water). Drizzle with balsamic glaze; season lightly with salt and pepper. Cook on medium heat, turning occasionally, until asparagus are crisp-tender. Put a lid on skillet to help steam the asparagus (you can place aluminum foil over grill pan to do same). When done, remove asparagus from skillet, but leave liquid IN the skillet.
Once asparagus has been removed, add sliced mushrooms to balsamic sauce remaining in skillet. Cook on medium-low to lightly brown mushrooms. Pour reserved chicken broth into the skillet, and continue cooking. In a small cup, mix together 1-2 Tablespoons cornstarch with 1-2 Tablespoons cold water until completely smooth. Pour this liquid into mushroom mixture, stirring as you add it. Cook for a couple of minutes to thicken the mushroom balsamic sauce.
Place the cooked chicken onto individual serving plates; top with some of the cooked asparagus spears; then spoon some mushroom balsamic sauce over the top of it all. Serve, and enjoy!
Don't have access to balsamic glaze? Place 5 Tablespoons balsamic vinegar in saucepan. Heat over medium heat, stirring occasionally until sauce has reduced by half and has thickened slightly.
Balsamic Chicken with Asparagus and Mushrooms https://www.thegratefulgirlcooks.com/balsamic-chicken-asparagus/