Braised Belgian Endive and Chicken Cutlets - Clean Eating

This is out of the March 2011 Clean Eating Magazine.

• Ready In: 25 mins
• Serves: 4

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.