Hey, What’s Cookin’?
Chicken served with vegetables is a staple of many a m.e.l.t.er’s dinner. There are endless variations of vegetables that you can use, but sometimes it’s just easier to have a new recipe in front of you than to try to dream up a variation on your own.
And that’s what I’m featuring today–a chicken and greens dish I’m sure you’ll enjoy. The twist comes from a warm dressing, made in the same skillet (fewer dishes to wash–alright!) as the chicken and with those delicious pan juices. The entire dish can be on the table in less than half an hour, so it’s also great for those nights when time is tight.
The featured greens are escarole and fennel bulb. Escarole is a has a slightly bitter flavor and is sturdy enough to hold up to a warm dressing. If you can’t get escarole, romaine is a good substitute. Fennel bulb is a crunchy winter green faintly tasting of anise, which complements the dressing.
Chicken with Greens
Loosely adapted from a recipe by Anna Kovel for BH&G
- 4 cups (approx 12 ounces) escarole or romaine, cut into 1-inch pieces
- 1 medium fennel bulb, halved, cored, and thinly sliced
- 4 thin-sliced chicken breasts; 1/8″ thick (total wt. 1 lb. or more)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbs olive oil
- 2 tbs finely chopped shallot
- 1 tbs white wine vinegar
- 1/2 cup chicken broth
- 1 tbs Dijon mustard
- 1 tbs olive oil
- In a large bowl combine the escarole and fennel; set aside.
- Season chicken with salt and pepper. Pour oil in a large nonstick skillet; heat skillet over medium-high heat, and place breasts in skillet. Cook for 2 minutes on one side; turn, and cook another 2 minutes. Remove chicken to platter; loosely cover with foil to keep warm.
- To make dressing: do not wipe out skillet from cooking chicken! Add shallot to skillet and cook for 30 seconds; Add vinegar and stir, scraping up any browned bits. Pour the broth into skillet; cook uncovered until reduced by about half. Pull skillet off heat, whisk in mustard and olive oil. Check seasoning; add more salt or pepper if needed.
- To serve: place one breast on each plate. Add any juice collected from the resting chicken back into skillet. Whisk dressing in skillet one last time, and pour over the bowl of greens. Toss well and add a generous helping over each breast.
If you need another green vegetable for your dinner, steamed green beans will nicely complement the warm dressing and lettuces.
Photograph via Elaine Moats for BH&G