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Home » Chicken » Chicken with Warm Arugula & Radicchio Vinaigrette

Chicken with Warm Arugula & Radicchio Vinaigrette

September 7, 2016 by Judith Hannemann

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A simple sauteed chicken breast on a bed of arugula, radicchio and Belgian endive with a warm vinaigrette.

Here’s a simple chicken dinner that’s ready in less than 30 minutes.

Stunningly Simple

If you want a dinner that’s on the table within 30 minutes and one that’s healthy too, then this is it.

I recently took an online course called, “Rediscovering the Lost Art of Cooking.”  One of the dishes the chef instructor prepared was this chicken.  It looked so good and easy, I just had to do it for myself.

I highly recommend this course.  I have been really BLAH about cooking lately and I have to say, this inspired me to get back into the kitchen again and get creative.

A simple sauteed chicken breast on a bed of arugula, radicchio and Belgian endive with a warm vinaigrette.

Leftover Greens

The chef instructor said to use up any salad greens you have in the fridge, but he demonstrated this with arugula, radicchio and Belgian endive.  I love arugula and will look for any excuse to eat it, but I’ve never tried radicchio nor Belgian endive. This was a perfect opportunity to do just that.

Tomatoes are a must in this salad. I used cherry and grape tomatoes and I included orange and yellow varieties so the meal would be more colorful.  Now that summer home-grown tomato crops are ready to harvest, these work perfectly here. Home-grown tomatoes have such wonderful flavor, so forgoing color variety for taste is way better.

A simple sauteed chicken breast on a bed of arugula, radicchio and Belgian endive with a warm vinaigrette.

Tasty Dressing

The vinaigrette dressing is made in the same skillet the chicken was cooked in.

The dressing is simple yet tasty. It gets a lot of flavor from the browned bits (called “fond”) that remain in the skillet after you saute the chicken. All you do is deglaze the pan with a bit of chicken stock then reduce that down till all that’s left is about a tablespoon or two. Then it’s just preparing a standard vinaigrette dressing which is 1 part acid to 2-3 parts oil.

The Recipe

 

A simple sauteed chicken breast on a bed of arugula, radicchio and Belgian endive with a warm vinaigrette.
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Chicken with Warm Arugula & Radicchio Vinaigrette

Here’s a simple chicken dinner that’s ready in less than 30 minutes.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Brunch, Chicken, Everyday Meals, lunch, salads
Cuisine: American
Keyword: 30-minute meals, arugula, chicken
Servings: 2
Calories: 617kcal
Author: Judith Hannemann

Ingredients

  • 2 medium chicken breasts
  • 2 tbsp olive oil
  • 1/2 small head of radicchio torn into pieces
  • 2 cups arugula1 small Belgian endive torn into pieces
  • 1 cup grape tomatoes of varying colors cut in half (see NOTES)
  • Dressing:
  • 1/2 cup chicken stock
  • juice of 1/2 a large lemon
  • 3-4 tbs extra-virgin olive oil
  • salt to taste
  • pepper to taste

Instructions

  • Using a meat mallet, pound chicken down to a uniform thickness of about 1/4-inch. Season each side with a bit of salt and coarsely ground pepper.
  • Heat a large skillet over medium-high heat. Add the 2 tbs of olive oil and when the oil shimmers, place chicken in the pan.
  • Brown well on both sides. Remove chicken and keep warm.
  • To make dressing, deglaze the pan with the 1/2 cup of chicken stock, making sure to scrape up all the browned bits. Turn heat to medium-high and reduce until there's about 2 tbs of liquid in the pan.
  • Remove from heat and stir in the lemon juice. Then whisk in the extra-virgin olive oil. Add any additional salt and pepper at this time. Also if you want a tangier dressing, feel free to add a few drops more of lemon juice. If you find the dressing too tart, stir in a pinch or two of sugar.
  • In a large bowl, mix the salad ingredients. Add about 2 tbs of the warm dressing and toss to coat.
  • Divide salad onto 2 plates and place chicken on top of salad. Drizzle remaining dressing over each plate.

Notes

Home-grown tomatoes are an excellent substitute.
Recipe is easily doubled or tripled.

Nutrition

Serving: 1serving | Calories: 617kcal | Carbohydrates: 9g | Protein: 51g | Fat: 42g | Saturated Fat: 6g | Cholesterol: 146mg | Sodium: 354mg | Potassium: 1266mg | Fiber: 4g | Sugar: 3g | Vitamin A: 714IU | Vitamin C: 15mg | Calcium: 36mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

A simple sauteed chicken breast on a bed of arugula, radicchio and Belgian endive with a warm vinaigrette.
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Filed Under: Brunch, Chicken, Everyday Meals, Lunch, Salads Tagged With: arugula, chicken, radicchio, vinaigrette

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