Chicken, Grated Beets, and Beet Greens with Orange Butter |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
Your whole mealboth meat and sideis cooked in just one pan. Us e the food processor grating disk to make quick work of shredding the beets. Ingredients:
1 1/2 tablespoons butter, room temperature, divided |
1/4 teaspoon finely grated orange peel |
1 tablespoon extra-virgin olive oil, divided |
2 skinless boneless chicken breast halves |
2 tablespoons chopped shallots |
2 medium red beets with greens, greens stemmed and coarsely chopped, beets peeled and coarsely grated |
2 teaspoons sherry wine vinegar, divided |
1/3 cup water |
Directions:
1. Mix 1 tablespoon butter and 1/4 teaspoon orange peel in small bowl. Season to taste with salt and freshly ground black pepper. Heat 1/2 tablespoon oil in medium skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper. Add to skillet and sauté until cooked through and golden brown, 4 to 5 minutes per side. Place 1 chicken breast in center of each plate; tent with foil to keep warm.
2. Melt remaining 1/2 tablespoon butter with 1/2 tablespoon oil in same skillet over medium-high heat. Add shallots; stir until tender and beginning to brown, about 1 minute. Add beet greens; toss until leaves are tender but still bright green, about 2 minutes. Add 1 teaspoon Sherry wine vinegar; stir 30 seconds. Season to taste with salt and freshly ground black pepper. Spoon greens alongside chicken; cover to keep warm. Add grated beets and 1/3 cup water to same skillet; cover and cook 2 minutes, stirring occasionally. Uncover and continue cooking until beets are tender and water is almost evaporated, stirring often, about 1 minute. Add remaining 1 teaspoon vinegar; stir 30 seconds. Season to taste with salt and pepper.
3. Spoon beets onto plates. Spoon orange butter atop chicken and serve.
|
|