The beginning of the new year is always a good time to reflect on our lives and our health. We know that eating right benefits our mental and physical well being. It also benefits our skin health. Each week in 2012 I will be offering you a healthy recipe to help beautify your skin.
This recipe containsVit A, C, & E that help reduce inflammation, fight free radicals, synthesize collagen and encourage cell turnover for healthy, youthful looking skin.
Vit A IU: 1150
Vit C mg: 17
Vit E mg: 3
4 Chicken breast halves, boneless, skinless (1 lb. total)
2 tbsp. olive oil
1/4 tsp. white pepper
1/4 cup shallots, chopped
1/4 cup green onions
1 cup chicken broth
12 oz. fresh asparagus spears, bottoms cut off
2 cups fresh crimini mushrooms
3 tbsp. balsamic vinegar
2 tbsp. pine nuts. toasted
4 cups cooked jasmine rice, cooked in rice steamer or per bag instructions
Heat oil in large, heavy skillet over medium high-heat. Add chicken and cook for @ 2 minutes. Turn chicken over and sprinkle with white pepper. Add shallots or green onions to skillet; cook for 2 additional minutes. Drain off fat. Add chicken broth. Bring to boiling, reduce heat, and cover. Simmer for @ 5 minutes. Cut asparagus into 2-inch lengths. Halve any large mushrooms. Add asparagus to skillet; cover and cook for 5-7 minutes, or until asparagus is just tender and chicken is tender and no pink remains. Add mushrooms. Cover and cook for 1 minute. Use a slotted spoon to transfer chicken, asparagus and mushrooms to a serving platter. Add vinegar to liquid in skillet and bring to boiling. Boil over high heat for 5 minutes or until liquid is reduced to 1/3 cup. Remove skillet from heat. Spoon over chicken and sprinkle with pine nuts. Serve with jasmine rice.