Braised Belgian Endive and Chicken Cutlets - Clean Eating

By TeresaS on June 22, 2011

25 Characters Max

Enter Time:

:
:
Start

You can create up to five timers

Ingredients

    1. 1 tablespoon olive oil
    2. 3/4 lb skinless chicken breast, boneless ( tenderloins work great)
    3. pepper
    4. 2 teaspoons fresh thyme, finely chopped
    5. 4 heads Belgian endive, cored and cut into 1/2 inch thick slices
    6. 2 teaspoons raw honey
    7. 1 tablespoon fresh lemon juice
    8. 1/2 cup low sodium chicken broth
    9. 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.
 
© 2013 Scripps Networks, LLC. All Rights Reserved.