Chicken with Roasted Veggies and Balsamic Sauce

This recipe is from an old Real Simple magazine that I tweaked. It's super easy and tastes wonderful for company. FYI when you are cooking the balsamic vinegar it can get a little fumey (?sp) so open a window or light a candle.

6 skinless boneless chicken breasts

1 pound of new potatoes

1 pound of asparagus or green beans

3tbsp of olive oil

pepper and kosher salt

1 cup balsamic vinegar

1 14oz can of low sodium chkn broth

Slice potatoes in half,place in roasting pan toss with olive oil, salt and pepper.Roast in 400 degree oven for 30 minutes. Add asparagus or green beans toss with little olive oil, s&p. Roast for additional 15 minutes.

Meanwhile pour balsamic vinegar and chkn broth into small saucepan. Bring to a boil and then simmer approx 10 minutes until reduced to about 1/3 cup.

Grill chkn breasts on grill or on stovetop.

Place potatoes and asparagus on large platter, place grilled chkn breasts on top, drizzle vinegar reduction over top and serve. Looks great, tastes yummy and easy to prepare with company!