Update my dinner status, I'm making this tonight.
Servings: 2 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Heat 1 tablespoon olive oil in a saute pan over medium heat. Add chicken breasts, skin-side down. Cook until golden brown, about 4 minutes per side. Meanwhile, heat 2 tablespoons olive oil a second saute pan. Add the sliced chile and coriander; saute one minute. Add the red onion, beets, mustard seeds, and salt, and cook for 1 minute. Add carrots and 1 tablespoon vinegar; season with pepper. Saute for 3 to 4 minutes, stirring occasionally. Add collard greens to vegetable mixture, and cook until wilted, 3 to 5 minutes. In a medium bowl, toss mustard greens with 1 tablespoon olive oil and 1 tablespoon vinegar; season with salt and pepper. Pour vegetable mixture on top of the greens, and toss quickly, allowing the greens to wilt slightly. Divide among 2 plates. Add quince jam to chicken breasts, basting occasionally with melted jam. Season with salt and pepper. Add white wine, sambal oelek, the remaining 1 tablespoon vinegar, and 1 teaspoon oil; stir to combine. Simmer for 4 minutes. Add olives, and cook until just heated, about 30 seconds. Place a chicken breast on top of vegetables, and pour any pan juices over chicken. Serve immediately. Serves 2. Cuisine: "Italian" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1998 - Clarkson N. Potter - $30" Per serving: 488 Calories (kcal); 31g Total Fat; (61% calories from fat); 31g Protein; 13g Carbohydrate; 68mg Cholesterol; 125mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Recipe by: Recipe from "Simple Italian Food" by Mario Batali Converted by MM_Buster v2.0n.
