Recipes and Cooking Chicken with Escarole and Warm Mustard Dressing 4.5 (4) 1 Review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 12 ounce head escarole or curly endive, trimmed and cut into 1-inch pieces (4 cups) 1 medium fennel bulb, trimmed, halved, cored and thinly sliced 2 - 4 (1 lb. total) chicken breasts, halved horizontally and pounded to 1/8-inch thickness ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ¼ cup olive oil, divided 1 small shallot, finely chopped (2 Tbsp.) 1 tablespoon white wine vinegar 1 tablespoon Dijon-style mustard Directions 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. Tips Escarole, a sturdy green with a slightly bitter but bright flavor, holds up to this warm mustard dressing. If you prefer, substitute romaine. Rate it Print Nutrition Facts (per serving) 294 Calories 17g Fat 8g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 294 % Daily Value * Total Fat 17g 22% Saturated Fat 3g 15% Cholesterol 83mg 28% Sodium 488mg 21% Total Carbohydrate 8g 3% Total Sugars 3g Protein 27g Vitamin C 13mg 65% Calcium 82mg 6% Iron 1.7mg 9% Potassium 912mg 19% Folate, total 148.5mcg Vitamin B-12 0.2mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.