Name: Sautéed Chicken Breasts with Wilted Salad
Total time: 30 min
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

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.