Sautéed Chicken Breasts with Wilted Salad
By America's Test KitchenPublished on August 6, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
5 tablespoons extra-virgin olive oil, divided2 tablespoons whole-grain mustard 1 tablespoon red wine vinegar ¾ teaspoon table salt, divided½ teaspoon sugar 1 small head green leaf lettuce (8 ounces), cut into 1-inch pieces1 head frisée (6 ounces), cut into 1-inch pieces½ cup dried cranberries 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed¼ teaspoon pepper 2 ounces Pecorino Romano cheese, shaved with vegetable peeler
Before You Begin
Dried cherries can be substituted for the cranberries, if desired.
Instructions
- Whisk 3 tablespoons oil, mustard, vinegar, ¼ teaspoon salt, and sugar together in large bowl. Add lettuce, frisée, and cranberries and toss to combine; set aside.
- Pat chicken dry with paper towels and sprinkle with pepper and remaining ½ teaspoon salt. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook until golden brown and registering 160 degrees, about 5 minutes per side. Transfer chicken to carving board and tent with aluminum foil.
- Off heat, add lettuce mixture to now-empty skillet and toss until slightly wilted, about 30 seconds. Divide salad among 4 plates and top each with Pecorino. Slice chicken on bias ½ inch thick and serve with salad.
Time
30 minutesYield
Serves 4Ingredients
5 tablespoons extra-virgin olive oil, divided
2 tablespoons whole-grain mustard
1 tablespoon red wine vinegar
¾ teaspoon table salt, divided
½ 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
½ cup dried cranberries
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
¼ teaspoon pepper
2 ounces Pecorino Romano cheese, shaved with vegetable peeler
Ingredients
5 tablespoons extra-virgin olive oil, divided
2 tablespoons whole-grain mustard
1 tablespoon red wine vinegar
¾ teaspoon table salt, divided
½ 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
½ cup dried cranberries
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
¼ teaspoon pepper
2 ounces Pecorino Romano cheese, shaved with vegetable peeler
Ingredients
5 tablespoons extra-virgin olive oil, divided
2 tablespoons whole-grain mustard
1 tablespoon red wine vinegar
¾ teaspoon table salt, divided
½ 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
½ cup dried cranberries
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
¼ teaspoon pepper
2 ounces Pecorino Romano cheese, shaved with vegetable peeler
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.
Before You Begin
Dried cherries can be substituted for the cranberries, if desired.
Instructions
- Whisk 3 tablespoons oil, mustard, vinegar, ¼ teaspoon salt, and sugar together in large bowl. Add lettuce, frisée, and cranberries and toss to combine; set aside.
- Pat chicken dry with paper towels and sprinkle with pepper and remaining ½ teaspoon salt. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook until golden brown and registering 160 degrees, about 5 minutes per side. Transfer chicken to carving board and tent with aluminum foil.
- Off heat, add lettuce mixture to now-empty skillet and toss until slightly wilted, about 30 seconds. Divide salad among 4 plates and top each with Pecorino. Slice chicken on bias ½ inch thick and serve with salad.
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