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Recipes

Chicken Sauté with Wilted Endive and Brussels Sprouts

By Bon Appétit Test Kitchen

Recipe information

  • Yield

    Makes 2 Servings

Ingredients

2

skinless boneless chicken breast halves

2

teaspoons chopped fresh herbs (such as tarragon and chives), divided

4

tablespoons (1/2 stick) butter, divided

5

large brussels sprouts, quartered

2

large heads of Belgian endive, quartered lengthwise

1

/4 cup low-salt chicken broth

2

teaspoons white balsamic vinegar

Need to make a substitution?

Preparation

  1. Step 1

    Using meat mallet, pound chicken breast halves between sheets of plastic wrap to 1/2-inch thickness. Sprinkle chicken with 1 teaspoon chopped fresh herbs, salt, and pepper.

    Step 2

    Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add chicken and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and tent with foil. Add remaining 2 tablespoons butter to same skillet and cook until brown, about 1 minute. Add brussels sprouts and endive and sauté until golden, adding broth to moisten, about 3 minutes. Add vinegar; toss to coat. Season with salt and pepper. Mix in remaining 1 teaspoon herbs. Divide vegetables between plates. Top with chicken and serve.

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