A white plate artistically adorned with two perfectly seared chicken breasts emanating a glossy, caramel hue. A vibrant medley of lightly wilted escarole peppers the plate, touched with spots of blushing oranges and ruby red cranberries. The citrus slices lend a bright, appealing contrast while the final sprinkle of crushed pistachios adds an earthy touch.

Pan-Seared Chicken with Citrus Escarole

Name: Pan-Seared Chicken with Citrus Escarole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: head of escarole, 1 coarsely chopped; boneless, skinless chicken breasts, 2 none; orange, 1 zested and sliced; fresh cranberries, 1/2 cup none; crushed pistachios, 1/2 cup none; olive oil, 4 tablespoons none; Salt, to taste none; Freshly ground black pepper, to taste none

Category Main Course

Prep 15 minutes

Cook 20 minutes

Style American

Technique Pan Searing

Diet Friendly Gluten-Free

Daily Recipe: November 18, 2024

This recipe is an innovative take on a classic 'American' dish while featuring escarole, a versatile green often overlooked in seasonal dishes. Rich in nutrients, escarole adds a delightful bitter edge to balance the comforting flavors. The dish is consoled with bright notes of citrus to keep it light and refreshing, appropriate for the lovely sunny weather.

Ingredients (for 2)

Head of escarole - 1 - coarsely chopped
Boneless, skinless chicken breasts - 2 - none
Orange - 1 - zested and sliced
Fresh cranberries - 1/2 cup - none
Crushed pistachios - 1/2 cup - none
Olive oil - 4 tablespoons - none
Salt - to taste - none
Freshly ground black pepper - to taste - none

Preparation

Step 1 - 🧂🍊🍗

Season the chicken breasts with salt, pepper, and a bit of orange zest. Set them aside for the flavors to meld.
Step 2 - 🍳🔥🍗

Heat a large pan over medium-high heat and add 2 tablespoons of olive oil. Add the seasoned chicken and cook it until it's golden brown and thoroughly cooked. Remove the chicken and set it aside.
Step 3 - 🥬🍳🔥

In the same pan, add the remaining oil and the chopped escarole. Sauté the escarole until it starts to wilt, then add the cranberries and cook them until they just begin to burst.
Step 4 - 🍊🍗🥘

Return the chicken to the pan, nestling it into the escarole. Top the chicken with orange slices and cover the pan, allowing it to simmer for an additional minute or two.
Step 5 - 🥣🍊🌰

Serve the chicken and escarole hot, adorned with crushed pistachios and additional orange slices. Enjoy your meal!

Additional

Chicken can be replaced with tofu for a vegan version. You can also consider using walnuts or almonds if you're out of pistachios. Feel free to get creative with this versatile recipe that's not only delicious but also great for photo opportunities!