Chicken Breast Ala Escarole Recipes

SKILLET CHICKEN WITH ESCAROLE

Steps:

• Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and add skin-side down to the skillet. Cook until the skin browns, about 10 minutes. Flip the chicken, transfer the skillet to the oven and roast until cooked through, 10 to 12 minutes.
• Meanwhile, trim the escarole, tear into pieces and rinse well. Thinly slice the garlic.
• Remove the chicken to a plate. Discard all but 3 tablespoons fat from the skillet; return the skillet to medium-high heat. Add the garlic and cook until golden, about 1 minute. Add half of the escarole and cook, tossing, until wilted, about 1 minute. Add the remaining escarole and cook, tossing, until wilted, 1 minute; season with salt and pepper. Add the thyme and chicken broth and bring to a simmer. Cook until reduced by half, about 3 minutes. Add the capers, butter and lemon juice. Cook, swirling the pan, until the butter is melted. Discard the thyme sprigs.
• Divide the chicken thighs and escarole mixture among plates. Sprinkle with parsley.

CRISPY CHICKEN THIGHS WITH BACON AND WILTED ESCAROLE

Steps:

• Season chicken with salt and pepper. Heat oil in a large skillet over medium. Place chicken thighs, skin side down, in skillet and cook, pouring off excess fat from time to time, until skin is browned and crisp, 10-12 minutes. Turn chicken over and cook until cooked through, 8-10 minutes longer. Transfer thighs to a cutting board or large plate.
• Pour off fat from skillet (no need to wipe it out) and increase heat to medium-high. Cook bacon, stirring occasionally, until browned and crisp, about 5 minutes. Add shallot and 1/2 tsp. red pepper flakes and toss to coat. Add escarole in large handfuls, letting it wilt slightly before adding more. After the last handful goes in, remove pan from heat and toss greens to coat (some will be tender, some a little crunchier).
• Divide escarole among plates and top with chicken. Squeeze lemon over and top with more red pepper flakes.

CHICKEN FRENCH WITH ESCAROLE

Steps:

• Beat eggs, Parmesan cheese, and parsley together in a shallow bowl. Place flour in a separate shallow bowl.
• Gently press chicken breast halves into flour to coat and shake off any excess flour. Dip chicken into egg mixture.
• Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Remove chicken from skillet and reduce heat to medium.
• Stir butter and garlic into hot skillet. Cook and stir until garlic is fragrant and soft, 3 to 5 minutes. Return chicken breasts to the skillet and drizzle lemon juice over the chicken.
• Pour sherry into skillet; stir water and chicken bouillon cube into sherry mixture. Simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add escarole, cover, and steam until tender, 2 to 4 minutes. Serve escarole topped with chicken and pan sauce.

CHICKEN WITH WHITE BEANS AND ESCAROLE

Steps:

• - boil water and cook pasta noodles. after you drain them add a little butter to the noodles to keep them from getting sticky.
• - wash chicken and pat dry. salt and pepper chicken on both sides.
• - heat olive oil in large saute pan until shimmering.
• - add chicken and brown for five minutes on each side. remove chicken to plate and let rest.
• - drain pan of most of the chicken fat and return to med-low heat. add diced onion. after onions turns opaque, add garlic. cook until fragrant, about one minute.
• - add chopped escarole to onion mixture and saute until wilted, about three minutes.
• - add white beans, wine and chicken stock. also add sage and red pepper flakes. up heat and simmer five minutes until slightly reduced.
• - return chicken thighs to pan. put lid on pan and turn heat to med-low. if you need to you may add more broth or wine. you want there to be a sauce for the noodles.
• - after about ten minutes flip chiken thighs and put lid back on. simmer ten more minutes.
• - remove lid and add sherry. simmer on low five more minutes and check thighs for doneness. may take a few minutes more depending on their size. serve over buttered bow-tie pasta with grated parmesan to garnish.

CHICKEN BREAST ALA ESCAROLE

Steps:

• Mix together crumbs, garlic and Parmesan cheese and set aside.
• Pound chicken breast lightly to even out thickness (not too thin).
• Dip chicken in egg, then in flour.
• Saute in 2 T oil in large skillet over medium heat for 3 minutes on each side until lightly browned.
• Add half of escarole to skillet, sprinkle with half of bread crumb mixture.
• Add remaining escarole and bread crumbs.
• Pour in broth, then drizzle with remaining olive oil.
• Simmer, covered on low about 15 minutes, until escarole is wilted and chicken is done.

PASTA WITH GRILLED CHICKEN, ESCAROLE AND BEANS RECIPE - (4/5)

Steps:

• Wash escarole, chop coarsley. Drain beans and rinse with cold water. Add 1 Tbs olive oil to saucepan on high heat. Add garlic and cook 1 min. Add escarole and saute until wilted. Add beans and chicken stock, simmer 10 minutes until stock absorbed. Season chicken with salt and pepper, drizzle with olive oil. Grill chicken until cooked through. Slice in strips, toss into escarole mix. Cook and drain pasta, toss with escarole mix,pesto and chicken. Add cheese.