We know that eating right benefits our mental and physical well being. It also benefits our skin health. This recipe contains Vit A, C, & E that help reduce inflammation, fight free radicals, synthesize collagen and encourage cell turnover for healthy, youthful looking skin.
Balsalmic Vinegar Chicken
- Calories: 885
- 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
- White pepper
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.
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