Lunch: Balsamic Chicken with Potatoes and Arugula

Ingredients

6 large skinless, boneless chicken thighs
2 tbsp. all-purpose flour
1/2 tsp. salt
3 clove garlic
1 tbsp. salad oil
1 lb. red potatoes
2 bunch arugula
2 tbsp. brown sugar
2 tbsp. balsamic or red wine vinegar
2 tbsp. soy sauce

Instructions

Cut each chicken thigh in half. In bowl, toss chicken with flour and salt. Peel garlic cloves and cut each lengthwise in half.
In nonstick 12-inch skillet over medium heat, in hot salad oil, cook chicken thighs and garlic, covered, 20 minutes or until chicken is browned and juices run clear when chicken is pierced with a knife, turning once halfway through cooking time.
Meanwhile, cut each potato into quarters. In 2-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 7 to 10 minutes until potatoes are just tender; drain and keep warm. Wash arugula; drain well.
In cup, stir brown sugar, balsamic vinegar, and soy sauce. When chicken is done, add vinegar mixture to skillet, tossing to coat chicken well. Remove skillet from heat; add potatoes and half of arugula, tossing to mix well. Arrange remaining arugula on platter or 4 dinner plates; top with chicken mixture.

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