Skillet Chicken with Escarole and Pecorino
"This is a quick dish to make. Almost a one dish meal, but you do use a saucepan for just a bit for the escarole."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (263.6 g)
- Calories 204.4
- Total Fat - 10.7 g
- Saturated Fat - 2.2 g
- Cholesterol - 275.8 mg
- Sodium - 802.7 mg
- Total Carbohydrate - 4.1 g
- Dietary Fiber - 0.6 g
- Sugars - 1 g
- Protein - 22.3 g
- Calcium - 74.2 mg
- Iron - 3.4 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Bring a saucepan of water to a boil over high heat. Add the escarole and cook for 1 minute. Drain.
Step 2
Heat 2 teaspoons of oil in a large skillet over medium-high heat.
Step 3
Sprinkle the chicken with salt and pepper. Add the chicken to the olive oil in the skillet. Cook 2 minutes on each side, or until done. Transfer to a plate.
Step 4
Reduce the heat. Add 2 tablepoons olive oil and garlic. Cook for 1 minute or until it is fragrant. Stir in the crushed red pepper and onion; cook for 1 minute. Remove the crushed garlic from the pan. Discard.
Step 5
Add the escarole to the skillet and cook for 1 minute. Stir in the fish sauce. Add the chicken back to the skillet until it is heated through. Enjoy!
Tips
No special items needed.
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