Skillet Chicken with Escarole and Pecorino

Ingredients

1 pound escarole, cut into wide ribbons
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
4 (4-ounce) chicken breast cutlets
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 large garlic cloves, crushed
1/4 teaspoon crushed red pepper
1/2 medium red onion, thinly sliced
2 teaspoons fish sauce
1/4 cup julienne-cut carrot
1/2 ounce pecorino Romano cheese, shaved

Preparation

1. Bring a saucepan of water to a boil over high heat. Add escarole; cook 1 minute. Drain.

2. Heat 2 teaspoons oil in a skillet over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken; cook 2 minutes on each side or until done. Transfer to a plate.

3. Reduce heat. Add remaining 2 tablespoons oil and garlic; cook 1 minute. Stir in red pepper and onion; cook 1 minute. Remove garlic from pan; discard. Add escarole; cook 1 minute. Stir in fish sauce. Divide chicken among 4 plates; top with escarole, carrot, and cheese.

 

http://www.myrecipes.com/recipe/skillet-chicken-escarole-pecorino

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