Summer Balsamic Chicken | Blue Jean Chef - Meredith Laurence

Ingredients

• olive oil
• 1 tablespoon butter
• 4 5-ounce boneless, skinless chicken breasts
• salt and freshly ground black pepper
• 2 tablespoons all-purpose flour
• ½ cup diced onions
• 1 teaspoon Italian seasoning
• ¼ cup white wine
• ½ cup balsamic vinegar
• 1 tablespoon brown sugar
• 1 teaspoon Dijon mustard
• 1 zucchini (sliced into ½-inch thick, half moons)
• 1 yellow squash (sliced into ½-inch thick, half moons)
• 1½ cups cherry tomatoes (halved)
• 1½ cups dried orzo
• 2 cups chicken stock
• 4 ounces fresh mozzarella cheese (sliced)
• 1 tablespoon fresh chopped basil