2-6 ounce boneless, skinless chicken breast halves, sliced horizontally and pounded 1/4-inch thick
1/2 teaspoon sea salt, plus additional to taste, optional
1/4 teaspoon fresh ground black pepper, plus additional to taste, optional
2 Tablespoons olive oil, divided
4 tablespoon organic unsalted butter, divided
10 shallots finely diced
juice of 3 lemons
1/2 cup low-sodium chicken broth or stock
2 tablespoons chopped fresh flat leaf parsley
2 bunches red Swiss chard, coarsely chopped

Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil in a medium-high. Working in batches if necessary, add chicken to skillet and cook for 2 to 3 minutes per side, until browned. Transfer to a shallow baking pan and place in 200 degrees F. oven to keep warm. Repeat with remaining chicken.

In skillet melt 1 tablespoon butter on medium-high. Add shallots and sauté , stirring often, until soft, about 5 minutes. Add lemon juice and broth and bring to a boil, scraping up browned bits from bottom of pan. Boil until liquid reduces by half.

Cut remaining 2 tablespoons butter into small pieces. Add to broth mixture, whisking until smooth. Stir in parsley and salt and pepper, to taste. Cover skillet and keep warm.

In a separate large skillet, heat remaining 1 tablespoon of oil on medium-high. Add chard and cook until wilted, about 1 minute, stirring constantly. Season with salt and pepper to taste. To serve, divide chard among serving plates and top with chicken and butter mixture.

Clean Eating, January/February 2013, page 31

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