Braised Belgian Endive and Chicken Cutlets - Clean Eating |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This is out of the March 2011 Clean Eating Magazine. Ingredients:
1 tablespoon olive oil |
3/4 lb skinless chicken breast, boneless (tenderloins work great) |
pepper |
2 teaspoons fresh thyme, finely chopped |
4 heads belgian endive, cored and cut into 1/2 inch thick slices |
2 teaspoons raw honey |
1 tablespoon fresh lemon juice |
1/2 cup low sodium chicken broth |
2 tablespoons parsley, chopped |
Directions:
1. Heat oil in a large skillet on high.
2. Season both sides of chicken with pepper and thyme and brown for 2 to 3 minutes per side. (less if using tenderloins).
3. Remove from pan and reserve.
4. In same skillet, add endive, honey, lemon juice and broth and boil until liquid is syrupy, 6 to 8 minutes.
5. Return chicken to skillet, add parsley and toss until chicken is coated with pan juices.
6. Serve immediately.
|
|