Chicken Sauté with Wilted Endive and Brussels Sprouts
Are you tired of the same old, same old chicken dishes? I guarantee this delicious recipe for sautéed chicken with wilted endive and Brussels sprouts will cure you of your boredom.
I’m embarrassed to say how long I’ve had this recipe sitting in my chicken recipes folder waiting to be tried. Now, I’m only sorry that I didn’t pull it out and try it much sooner.
Despite the fact that it calls for a half stick of butter, the dish tastes really light and healthy. I’m sure the Belgian endive and Brussels sprouts have more than a little something to do with that. The tender crisp vegetables are a nice complement to the flavorful chicken.
Cooking the chicken is pretty straightforward. After pounding the breasts and sprinkling them with fresh herbs, salt, and pepper, you sauté them in butter a few minutes per side until they are cooked through. I can tell they’re done when I can easily pierce them from top to bottom with a fork. If you’re not sure, use a kitchen thermometer—the chicken is done at 165o F. Try not to overcook them, or the chicken won’t be as tender. Once they’re cooked, you remove them from the pan and tent them with foil to keep them warm while you cook the vegetables which are sautéed in butter until golden and then moistened with chicken broth and drizzled with white balsamic vinegar—yum!
Hubby and I thought this meal was definitely a keeper and something we would expect to find on a restaurant menu. It was frantastic!
Chicken Sauté with Wilted Endive and Brussels Sprouts
Makes two servings
Ingredients
- 2 skinless boneless chicken breast halves
- 2 tsp. chopped fresh herbs (such as chives, thyme, parsley, or tarragon), divided
- 4 tbl. (1/2 stick) butter, divided
- 5 large Brussels sprouts, quartered
- 2 large heads of Belgian endive, quartered lengthwise
- 1/4 cup low-salt chicken broth
- 2 tsp. white balsamic vinegar
Direction
Using meat mallet, pound chicken breast halves between sheets of plastic wrap to 1/2-inch thickness. Sprinkle chicken with 1 teaspoon chopped fresh herbs, salt, and pepper.
Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add chicken and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and tent with foil.
Add remaining 2 tablespoons butter to same skillet and cook until brown, about 1 minute. Add Brussels sprouts and endive and sauté until golden, adding broth to moisten, about 3 minutes. Add vinegar; toss to coat. Season with salt and pepper. Mix in remaining 1 teaspoon herbs.
Divide the chicken and vegetables between two plates and serve.
Source: A recipe from Bon Appétit, April 2007