Light on carbs but high in protein (and flavor), this quick and easy chicken dinner is perfect for busy weeknights. For heartier appetites, pair with a side of pasta, rice, or quinoa.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a large bowl combine escarole and fennel; set aside. Season chicken with salt and black pepper. In an extra-large skillet heat 2 Tbsp. of the olive oil over medium-high heat. Add half the chicken to skillet; cook 4 minutes or until browned and no longer pink, turning once. Transfer to a plate; cover with foil to keep warm. Repeat with remaining chicken.

  • For dressing: Add shallot to skillet. Cook and stir 30 seconds. Add vinegar; stir until evaporated, scraping up any browned bits. Pour 1/2 cup water into skillet; cook, uncovered, 2 minutes or until reduced by about half. Remove from heat. Whisk in mustard and remaining 2 Tbsp. olive oil. Pour 3 Tbsp. dressing over escarole and fennel, tossing lightly. Season with salt and black pepper.

  • Stir any accumulated juices from chicken into dressing in skillet. Serve with chicken and escarole mixture.


Escarole, a sturdy green with a slightly bitter but bright flavor, holds up to this warm mustard dressing. If you prefer, substitute romaine.

Nutrition Facts

294 calories; 17 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 11 g monounsaturated fat; 83 mg cholesterol; 488 mg sodium. 912 mg potassium; 8 g carbohydrates; 5 g fiber; 3 g sugar; 27 g protein; 0 g trans fatty acid; 2442 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 12 mg niacin equivalents; 1 mg vitamin b6; 149 mcg folate; 0 mcg vitamin b12; 82 mg calcium; 2 mg iron;

Reviews (1)

5 Ratings
  • 5 star values: 4
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Rating: 5 stars
Delicious meal! I added a Lemon Pasta as a side, as my daughter isn't a big salad person. Easy, quick and absolutely perfect for a fancy meal or just a wonderful weeknight meal. Can easily substitute other greens, such as romaine, spinach, and kale. YUM!