1/4 cup Italian salad dressing
3 Tbsp balsamic vinegar
2 Tbsp honey
1 1/4 lbs chicken breast tenderloins
2 Tbsp olive oil
½ tsp Kosher salt and pinch freshly ground black pepper, to taste
1 lb fresh green beans, trimmed of tough ends, chopped into 2-inch pieces
8 oz sliced mushrooms
1 cup grape tomatoes, halved
Cook's Note: The original recipe I used did NOT cook tomatoes. I'm just not a fan of "raw" tomatoes, so I put mine in the oven to kind to roast them a bit before adding to the final steps. If you want to do this, cut tomatoes in half. Rub some olive oil on them, sprinkle lightly with salt, and place in a foil-lined cookie sheet. Cook at 400 degrees until they start to "blister." Remove from oven and set aside. Again, you can use the tomatoes in their raw state. Pre-cooking was not in the original recipe.
Mix together dressing, balsamic vinegar and honey in a measuring cup or bowl.
Heat 1 Tbsp of the oil and sauté the mushrooms for 4 minutes until they have started to brown.
Add the green beans and cook for another 4 minutes or until the green beans are crisp-tender.
Remove the vegetables from the pan.
Add the remaining oil and the chicken tenders. Sprinkle with salt and pepper and sauté until brown on each side. Total cooking time on medium-high was about 9-10 minutes, but best practice is to make sure the tenders are cooked through to an internal (safe) temperate of 165 degrees by using a quick read thermometer.
|Cook until the sauce is thick enough to adhere to a spoon for a few seconds before it drops off.|
Add the chicken, green beans, and mushrooms back into the pan and add the tomatoes.
Stir to coat everything evenly with the sauce.