It was very good and as the author says it's clean and healthy.
I added a pat of butter and a little olive oil to the skillet to help with browning the chicken.
The size of chicken breast these days is just unreal. I sliced each breast in half lengthwise so they were thinner, cooked faster and closer to a realistic portion size.
While the chicken was browning, I pureed the ingredients for the sauce. The recipe calls for only half a teaspoon of balsamic vinegar and with all that basil and garlic, this could be called Garlic Basil Chicken!
Here's everything ready to go into the oven: the sauce spread over the chicken and the fresh veges spread on top. My husband doesn't care much for mushrooms so I left them kinda big so he could easily avoid them. Doesn't that red onion look good?
I baked it about 30 minutes which was probably a little long but I like to make sure the chicken is done.
I served it along with roasted green beans and stewed potatoes.
This month's cooking club recipes are off to a great start with this one!