An easy one pan weeknight meal!<br /><br />Ingredients:<br />2 chicken breasts<br />½ lb (250g) asparagus<br />12 cherry tomatoes<br />6 shallots<br />10 baby potatoes<br />4 sprigs rosemary<br />¼ tsp (1 mL) sea salt<br />¼ tsp (1 mL) freshly ground black pepper<br />Olive oil<br />1 cup (250 mL) white wine<br />2 Tbsp (30 mL) balsamic vinegar<br /><br /><br />Method:<br />Preheat oven to 400°F (200°C)<br />In a bowl place chicken breasts, asparagus, cherry tomatoes, shallots, potatoes and the leaves from 2 sprigs of fresh rosemary plus a the whole sprigs of rosemary and salt. <br />Drizzle olive oil and toss everything together to full coat. <br />Put the veg into a cast iron pan and place the chicken and rosemary sprigs on top. <br />Pour in white wine and cook for 25 to 35 minutes, or until internal temp reaches 165°F (74°C). <br />Drizzle with balsamic vinegar at the table.
