Professional Documents
Culture Documents
1. Place the potatoes in a roasting pan. Drizzle with the oil. Season with salt and the
pepper, and toss. Roast for 30 minutes, shaking the pan once.
2. Add the asparagus to the pan with the potatoes, season with the remaining salt, and
toss. Roast until the asparagus is tender, 12 to 15 minutes.
3. Meanwhile, in a saucepan, bring the broth and vinegar to a boil.
4. Rinse the chicken and pat it dry with paper towels.
5. Pound the chicken to an even thinness. Add the chicken and, if necessary, enough
water (up to 250mls) to cover it.
6. Simmer for 1 minute. Cover with a tight fitting lid, remove from heat, and set aside
until cooked through, about 15 minutes.
7. Transfer the chicken to a cutting board.
8. Return the liquid to medium-high heat and simmer until reduced to glaze, about 10
minutes.
9. Thickly slice the chicken.
10. Divide the ingredients among individual plates. Drizzle with the balsamic mixture.