Chicken Sauté with Wilted Endive and Brussels Sprouts |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
2 skinless boneless chicken breast halves |
2 teaspoons chopped fresh herbs (such as tarragon and chives), divided |
4 tablespoons (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 teaspoons white balsamic vinegar |
Directions:
1. 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.
2. 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 vegetables between plates. Top with chicken and serve.
3. One serving contains the following: 477.04 Calories (kcal), 51.7 % Calories from Fat, 27.38 g Fat, 15.55 g Saturated Fat, 181.11 mg Cholesterol, 8.77 g Carbohydrates, 5.12 g Dietary Fiber, 1.84 g Total Sugars, 4.17 g Net Carbs, 46.95 g Protein Nutritional analysis provided by Self
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