You may also like
Categories:
olive oil chicken breast halves red onion fresh oregano endive head radicchio brown sugar balsamic vinegar fresh parsley
Viewed: 38 - Published at: 2 years agoIngredients
- 3 tablespoons olive oil
- 4 skinless boneless chicken breast halves
- 1 large red onion, cut into 1/2-inch-thick slices, separated into rings
- 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
- 6 medium-size heads Belgian endive, trimmed, halved lengthwise
- 1 medium-size head radicchio, cut into 8 wedges
- 1 tablespoon dark brown sugar
- 1/2 cup balsamic vinegar
- Chopped fresh parsley
Method
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
- Season chicken with salt and pepper.
- Add to skillet; saute until cooked through, about 6 minutes per side.
- Transfer chicken to platter (do not clean skillet).
- Tent chicken with foil.
- Heat 2 tablespoons oil in same skillet over medium-high heat.
- Add onion and oregano; saute until onion softens, about 10 minutes.
- Using tongs, transfer onion to plate.
- Reduce heat to medium.
- Add endive to skillet and saute until beginning to brown, turning occasionally, about 5 minutes.
- Add radicchio.
- Cover skillet and cook until radicchio begins to brown and endive softens, about 5 minutes.
- Return onion to skillet.
- Sprinkle vegetables with sugar.
- Stir until sugar melts, about 1 minute.
- Transfer vegetables to plate.
- Add vinegar to skillet; boil until slightly thickened, scraping up any browned bits, about 2 minutes.
- Add chicken to skillet; turn to coat with glaze.
- Arrange chicken on platter.
- Arrange vegetables around chicken.
- Drizzle remaining glaze from skillet over vegetables.
- Top with parsley.
