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PrintSkillet Chicken with Balsamic Greens
This delicious warm chicken meal makes a perfect light lunch or supper for a chilly fall day. Colourful Swiss chard and crunchy walnuts transform a simple salad into an elegant delight.
![[+]](/images/uploads/recipes/2010/Nov/12/323_view.jpg)
Skillet Chicken with Balsamic Greens
1 lb
boneless, skinless chicken thighs, sliced into 1" (2.5 cm) strips
450 g
1/4 cup
whole wheat flour
60 mL
1 tsp
oregano, dried
5 mL
1/4 cup
salt
1.25 mL
2 Tbsp
extra virgin olive oil
30 mL
1 1/2 cups
red onion, sliced
375 mL
2 Tbsp
seedless raisins
45 mL
2 Tbsp
walnuts
45 mL
1/2 cup
low-sodium chicken broth
125 mL
6 cups
swiss chard, raw, shredded
1.5 L
or
6 cups
mix of chard and kale, raw, shredded
1.5 L
2 Tbsp
balsamic vinegar
30 mL
1/4 tsp
black pepper, freshly ground
1.25 mL
Preparation
Serves 4
Cook time :
30 min
|
Preparation time :
15 min
Skillet Chicken with Balsamic Greens
1
Slice chicken thighs across the grain into 1” (2.5 cm) strips.
2
Add flour into a resealable bag and add chicken strips. Shake to evenly coat.
3
Heat oil in non-stick skillet over medium heat. Add chicken strips and sprinkle with half of the salt and oregano and brown pieces on one side. Turn and sprinkle other side again with oregano and salt and finish browning other side. Discard bag and remaining flour.
4
Add sliced onions, raisins and walnuts. Stir and continue cooking for approximately 5 minutes.
5
Stir in chicken broth and deglaze using a wooden spoon to scrape up bits off bottom of skillet. Top with finely sliced greens. Cover and cook 7-8 minutes or until greens are wilted and tender and chicken is cooked through.
6
Finish by stirring in balsamic vinegar and freshly-ground black pepper. Serve from skillet.
Notes: This recipe was tested with 6 pieces of thigh weighing approximately 3 oz (85 g) each.
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