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This pungent 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.


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