- Prep: 10 min
- Cook Time: 25 min
- Total: 35 min
- Serving: 2 Servings
Nothing says Southern cooking quite like chicken and greens. However, this recipe has been modernized and made much lighter than the traditional version by pan-searing the chicken and keeping the greens simple with garlic and a drizzle of balsamic vinegar.
- 1-1/2 tablespoons olive oil
- 2 medium skinless, boneless chicken breast halves (about 8 ounces total)
- Sea salt and freshly ground pepper
- 1/3 cup reduced-sodium chicken broth
- 4 cloves garlic, minced
- 1/8 teaspoon crushed red pepper
- 1/8 teaspoon coarsely ground black pepper
- 8 cups torn mixed greens
- Balsamic vinegar
- Place a large skillet over medium heat and add the olive oil.
- Sprinkle the chicken breasts on both sides with salt and pepper.
- Once the oil begins to shimmer, add the chicken and sear on both sides until brown, then reduce the heat to medium-low and continue to cook, covered, for an additional 11 minutes.
- In the meantime, place the broth, garlic, crushed red pepper, and a few grinds of fresh black pepper into a large saucepan and bring to a boil.
- Once boiling, add the greens, reduce the heat, cover and simmer for 10 minutes, stirring occasionally.
- Serve the chicken on top of the greens after drizzling with a bit of balsamic vinegar.