Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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


Credit: Blaine Moats

Recipe Summary

25 mins


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; fat 17g; cholesterol 83mg; saturated fat 3g; carbohydrates 8g; mono fat 11g; poly fat 2g; insoluble fiber 5g; sugars 3g; protein 27g; vitamin a 2442.4IU; vitamin c 13mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 11.6mg; vitamin b6 1mg; folate 148.5mcg; vitamin b12 0.2mcg; sodium 488mg; potassium 912mg; calcium 82mg; iron 1.7mg.