1 lb. new potatoes, halved or quartered
3 Tbsp Extra-Virgin Olive Oil
1 tsp Kosher Salt
1/4 tsp Black Pepper, Fine
1 lb. asparagus, trimmed
1 14.5 oz can chicken broth
1 1/2 Cups Traditional Balsamic
1 1/2 lbs. boneless, skinless chicken breasts
Heat oven to 400 degrees. Place potatoes in a roasting pan. Add the oil, salt, and pepper and toss until well-coated. Roast for 30 minutes, shaking the pan once.
Add asparagus to the pan and toss. Roast until asparagus is tender, 12-15 minutes.
Meanwhile, in a saucepan, bring broth and balsamic to a boil. Add the chicken and, if necessary enough water to just cover. Simmer for 1 minute. Cover, remove from heat and set aside until cooked through, about 15-20 minutes.
Transfer the chicken to a cutting board. Return the liquid to medium-high heat and simmer until reduced to 1/3 cup, about 10 minutes.
Slice the chicken. Divide the ingredients among individual plates. Drizzle with balsamic mixture and serve.