ONE PAN BALSAMIC CHICKEN

1 cup, pieces or slices Mushrooms, fresh
1.5 cup Green Beans (snap)
20 oz Boneless Breast Chicken Tenderloin (by SPARKLE_LITE)
.25 cup Italian Salad dressing
2 tbsp Honey
3 tbsp Balsamic Vinegar
8 oz Tomato, grape (3oz = appro 12 tomatoes)
1 tbsp Extra Virgin Olive Oil

In a mixing bowl whisk together salad dressing, balsamic vinegar, and honey and set aside. Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add green beans and mushrooms to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken. Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and return chicken and veggies to pan and toss to coat.

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user LENNOND.