and flavorful salad is perfect on a hot summer's day. If you cannot find radicchio, try
using any bitter greens or even Mesculin Mix.
Preparation Time: 45 Minutes Serving Size: 4
- 1/2 head Boston lettuce
- 1 small head radicchio
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 boneless chicken breast halves
- 2 tablespoons olive oil
- 1 bell pepper, sliced into 1/4 inch strips
- 1 clove garlic, cut into slivers
- 1/2 pound mushrooms, quartered
- 1 teaspoon Dijon mustard
- 2 tablespoons balsamic vinegar
Wash and dry Boston and radicchio lettuce leaves. Arrange
lettuces on a platter. In a small cup, combine dried Thyme and salt and pepper; sprinkle
on both sides of chicken breast halves. In medium skillet over medium heat, cook chicken
in 1 tablespoon Olive Oil, turning once, 10 minutes, or until chicken is no longer pink;
remove to lettuce-lined serving platter. To drippings in skillet, add remaining
1-tablespoon olive oil with bell pepper and slivered garlic; cook over medium-high heat 2
minutes. Add quartered mushrooms; cook 2-3 minutes until tender. Reduce heat to medium.
Stir in Dijon Mustard and balsamic vinegar, scraping up brown bits from skillet. Spoon
vegetables and sauce over chicken.