Chicken with Escarole and Warm Mustard Dressing

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.

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5.0 by 2 people

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  • Makes: 4 servings
  • Total Time: 25 mins

Chicken with Escarole and Warm Mustard Dressing

Directions

  1. 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.
  2. 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.
  3. Stir any accumulated juices from chicken into dressing in skillet. Serve with chicken and escarole mixture.

From the Test Kitchen

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

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Nutrition Facts (Chicken with Escarole and Warm Mustard Dressing)

  • Per serving:
  • 294 kcal ,
  • 17 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 11 g monounsaturated fat ),
  • 83 mg chol. ,
  • 488 mg sodium ,
  • 8 g carb. ,
  • 5 g fiber ,
  • 3 g sugar ,
  • 27 g pro.
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Reviews (1)

2 Ratings
78 Days Ago
5.0
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!

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