Sauteed Chicken Breasts With Radicchio And Yogurt Sauce
serves 4-6
This is simply chicken with a kefir-dressed warm endive salad poured over it.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 tablespoons olive oil (to sauté the chicken) plus 1/4 cup for the greens
6 boneless, skinless chicken breasts
2 tablespoons mint leaves, chopped
1/2 cup plain yogurt
2 tablespoons lemon juice
1 head escarole, leaves washed and dried
1 large head radicchio, leaves washed and dried
2 heads belgian endive, leaves washed and dried
1/2 red onion, chopped
1 clove garlic, minced
2 tablespoons ketchup
1 teaspoon hot pepper sauce
prep: 25 minutes
total: 55 minutes
large platter
large sauté pan
tongs
large salad bowl
saucepan
plastic wrap
1. Preheat the oven to 200F and put a large platter on the top rack.
2. Place the chicken breasts between sheets of plastic wrap and pound gently until flattened to a uniform 1/2-inch thickness. Remove from the plastic and season with salt and pepper.
3. Heat 2 tablespoons of olive oil in a large sauté pan until it's hot and shimmering. Working in batches, sauté the chicken breasts until browned on both sides and firm, about 8 minutes. Remove to a platter and keep warm in the oven.
4. Meanwhile, mix together the mint, yogurt, and lemon juice, and set aside. Tear the escarole, radicchio and endive leaves into bite-size pieces and toss together in a large salad bowl.
5. Heat 1/4 cup of olive oil in a saucepan over medium-high heat. Stir in the onion and cook until softened, about 2 minutes. Add the garlic, sugar, vinegar, ketchup, hot pepper sauce and a sprinkling of salt and pepper. Stir to combine and bring to a boil. Pour the mixture over the greens, toss well, and then stir in the yogurt mixture. Pour over the coated greens over the chicken and serve.
