Sautéed Chicken Breasts with Wilted Salad

Name: Sautéed Chicken Breasts with Wilted Salad
Yield: Serves 4
Ingredients: 5 tablespoons, extra-virgin olive oil, divided; 2 tablespoons, whole-grain mustard; 1 tablespoon, red wine vinegar; 3/4 teaspoon, table salt, divided; 1/2 teaspoon, sugar; 1 small head, green leaf lettuce (8 ounces), cut into 1-inch pieces; 1 head, frisée (6 ounces), cut into 1-inch pieces; 1/2 cup, dried cranberries; 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; 1/4 teaspoon, pepper; 2 ounces, Pecorino Romano cheese, shaved with vegetable peeler

1 comment

Appears in Cook's Country October/November 2019

This light chicken supper goes heavy on the flavor.

SERVES4

TIME30 minutes

Sautéed Chicken Breasts with Wilted Salad

WHY THIS RECIPE WORKS

Allowing the greens to sit with the vinaigrette for 10 minutes tenderizes them so they need only a quick warm-through in the skillet once the chicken is cooked.

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