BRAISED BELGIAN ENDIVE AND CHICKEN CUTLETS - CLEAN EATING
Make and share this Braised Belgian Endive and Chicken Cutlets - Clean Eating recipe from Food.com.
Provided by teresas
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet on high.
- Season both sides of chicken with pepper and thyme and brown for 2 to 3 minutes per side. (less if using tenderloins).
- Remove from pan and reserve.
- In same skillet, add endive, honey, lemon juice and broth and boil until liquid is syrupy, 6 to 8 minutes.
- Return chicken to skillet, add parsley and toss until chicken is coated with pan juices.
- Serve immediately.
BRAISED BELGIAN ENDIVE
Steps:
- Trim off the root ends and remove any discolored outer leaves of: 4 Belgian endive.
- Cut in half lengthwise and season well with: Salt.
- Melt in a heavy-bottomed skillet: 2 tablespoons butter.
- Add the endive, cut side down, and cook over medium heat until nicely browned. This can be done in batches, adding more butter with each batch. The pan will brown, which is fine; just don't allow it to blacken. If it does, wash it out before adding the next batch. Place the endive, browned sides up, in a baking dish just large enough to hold them in a single layer. Pour in: About 1 cup chicken broth.
- The broth should be about 1/2 inch deep in the dish. Cover tightly and bake in a 400°F oven until tender, about 20 minutes. Check for doneness by probing the core with a sharp knife.
- Variations
- Wrap each endive half in a thin slice of pancetta or bacon before browning. Brown the wrapped endives on both sides, using more butter if necessary, and braise as above.
- Place the cut endives in a baking dish and pour in about 3/4 cup cream, season with salt and pepper, and cook until tender, brown, and bubbling.
CHICKEN TENDERS WITH BALSAMIC VINEGAR GLAZE - CLEAN EATING
I copied this from my daughters clean eating magazine. I'm sure this is going to need salt...so feel free to add some unless you are really watching your sodium and/or really eating clean. :)
Provided by teresas
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat pan over med-high heat, spray with cooking spray.
- Add chicken tenders and season with pepper.
- Cook turning pieces half way through about 7 minutes.
- Remove and set aside.
- Reduce the heat to low-med add garlic and saute.
- Then add vinegar, honey and chicken broth.
- Simmer scraping the bottom of the pan for 1 minute.
- Return chicken to pan.
- Mix all ingredients together and heat through.
- Garnish and serve.
Nutrition Facts : Calories 127, Fat 2.3, SaturatedFat 0.5, Cholesterol 54.4, Sodium 148.4, Carbohydrate 6.7, Sugar 6.2, Protein 18.5
BRAISED BELGIAN ENDIVE
Endive makes a lovely salad or cooked like this recipe. I love a variety of vegetables and this is one I enjoy making. Cook longer or less depending on your personal taste. Use fresh herbs if they are available increase herbs to 3 tbsp if you use fresh and chop finely.
Provided by Bergy
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a skillet over medium heat, let it get warm (melt) and add the endive (whole not leaves separated), sugar, lemon juice,& chicken stock.
- Bring to a boil, cover pan and braise the endive for 3 minutes.
- Turn 1/4 way round braise for 3 more minutes, turn a quarter again continue to brais for 3 minutes and then turn the endive to the last quarter and braise 3 minutes (a total of 12 minutes and braising all four sides).
- Uncover the pan, raise heat to medium High.
- Add herbs, parsley cook for an additional 2 minutes, pan juices should have reduced by about 2/3.
- Serve ASAP.
Nutrition Facts : Calories 118.7, Fat 4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 139.7, Carbohydrate 18.2, Fiber 15.9, Sugar 1.8, Protein 6.9
BRAISED BELGIAN ENDIVE
Steps:
- In a 10-inch skillet, combine the endives, shallots and stock and season lightly with salt and pepper. Bring to a boil over high heat, reduce the heat to medium-low and simmer, uncovered, until the vegetables are soft, about 15 minutes.
- Using a slotted spoon, transfer the endives and shallots to a bowl. Return the pan to the heat and boil the stock until it is reduced to a thin syrup, about 10 to 15 minutes. Cut the endives in half lengthwise and return them with the shallots to the pan and cook briefly to reheat. Season with salt and pepper to taste and serve immediately.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 0 grams, Carbohydrate 24 grams, Fat 0 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 652 milligrams, Sugar 10 grams
GRILLED BELGIAN ENDIVE
Who knew salad ingredients would taste so good grilled? A simple and elegant accompaniment to any dish. This can be prepared on the outdoor grill or easily made up on a stove top grill pan.
Provided by threeovens
Categories Greens
Time 15m
Yield 8 pieces, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat an outdoor grill or stove top grill pan over high heat.
- Trim the tough, woody bottom of the endive leaving just enough for the leaves to remain connected. Cut the endives in half, lengthwise. Combine the oil and 1/2 tablespoon fresh oregano. Brush the cut sides of the endive with the oil oregano mixture.
- Brush grill grates or grill pan lightly with olive oil. Grill the endives on the grill by placing them cut side down and cooking until the edges are browned and curled, about 3 - 4 minutes. Remove to serving dish and drizzle with balsamic vinegar, remaining oregano, salt and pepper.
Nutrition Facts : Calories 151.1, Fat 7.8, SaturatedFat 1.2, Sodium 114, Carbohydrate 18, Fiber 16, Sugar 1.9, Protein 6.5
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