Another entree from the cookbook, "1 Pan, 2 Plates." This cookbook is full of delicious healthy recipes....can you tell I am loving it? Tonight's meal is a great combination of chicken, greens, and a bright lemon sauce. It all comes together in close to 30 minutes!
2 chicken breast or 4 chicken tenderloins
2 T. olive oil
1 shallot, diced
1 bunch of chard, stems removed
1 clove garlic, minced
1/2 c. chicken broth or white wine
zest from 1/2 a lemon
juice from 1/2 a lemon
2 T. butter
1 t. parsley
Pound chicken with a meat mallot to 1/2". Heat olive oil in large skillet. Add chicken. Cook 3 minutes on one side. Flip and cook 2 minutes on the other side. Remove chicken from a pan. Add shallot and garlic, cook for 2 minutes. Add chard. Cook until the chard wilts. Add chicken broth. Cover and cook simmering for 5 minutes. Stir in lemon and zest. Serve chicken over the greens.
2 chicken breast or 4 chicken tenderloins
2 T. olive oil
1 shallot, diced
1 bunch of chard, stems removed
1 clove garlic, minced
1/2 c. chicken broth or white wine
zest from 1/2 a lemon
juice from 1/2 a lemon
2 T. butter
1 t. parsley
Pound chicken with a meat mallot to 1/2". Heat olive oil in large skillet. Add chicken. Cook 3 minutes on one side. Flip and cook 2 minutes on the other side. Remove chicken from a pan. Add shallot and garlic, cook for 2 minutes. Add chard. Cook until the chard wilts. Add chicken broth. Cover and cook simmering for 5 minutes. Stir in lemon and zest. Serve chicken over the greens.
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