Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Braised Belgian Endive and Chicken Cutlets - Clean Eating Recipe
    Lost? Site Map

    Braised Belgian Endive and Chicken Cutlets - Clean Eating

    Braised Belgian Endive and Chicken Cutlets - Clean Eating. Photo by 2Bleu

    1/1 Photo of Braised Belgian Endive and Chicken Cutlets - Clean Eating

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    TeresaS's Note:

    This is out of the March 2011 Clean Eating Magazine.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a large skillet on high.
    2. 2
      Season both sides of chicken with pepper and thyme and brown for 2 to 3 minutes per side. (less if using tenderloins).
    3. 3
      Remove from pan and reserve.
    4. 4
      In same skillet, add endive, honey, lemon juice and broth and boil until liquid is syrupy, 6 to 8 minutes.
    5. 5
      Return chicken to skillet, add parsley and toss until chicken is coated with pan juices.
    6. 6
      Serve immediately.

    Ratings & Reviews:

    • on June 24, 2011

      55

      This is a so good and definitely fine dining quality! With Teresa's permission, I used fresh baby spinach (6 oz) in lieu of the endive. As my fresh garden thyme had wilted, I wound up substituting with dried Italian seasoning. This was more like 2 servings than 4. I used tenderloins and cut them in half. You could add a chopped garlic clove to this, but it's excellent as is (with spinach). You don't even miss the salt. We couldn't really taste the honey, but I'm sure it added to it's fantastic flavor. Since I used spinach, the cooking time for the endive part was just a minute or two. The sauce (for that reason) did not simmer down as it should, so next time I will add the spinach after the sauce has cooked down to get all the juicy flavor. This is a very light and healthy recipe that is full of flavor and very filling. Thanks for allowing me the changes, and thanks again for a keeper recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Braised Belgian Endive and Chicken Cutlets - Clean Eating

    Serving Size: 1 (641 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 231.6
     
    Calories from Fat 61
    26%
    Total Fat 6.8 g
    10%
    Saturated Fat 1.2 g
    6%
    Cholesterol 54.6 mg
    18%
    Sodium 222.1 mg
    9%
    Total Carbohydrate 20.9 g
    6%
    Dietary Fiber 16.0 g
    64%
    Sugars 4.3 g
    17%
    Protein 25.2 g
    50%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites