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"Let the stoics say what they please, we do not eat for the good of living, but because the meat is savory and the appetite is keen."
Ralph Waldo Emerson (1803-82) U.S. essayist, poet, philosopher.
Poultry

The Kitchen

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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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