Ingredients
- 1 tablespoon olive oil
- 3/4 pound skinless chicken breast, boneless (tenderloins work great)
- Salt and pepper to taste
- 2 teaspoons fresh thyme, finely chopped
- 4 heads Belgian endive, cored and cut into 1/2 inch thick slices
- 2 teaspoons honey
- 1 tablespoon fresh lemon juice
- 1/2 cup low sodium chicken broth
- 2 tablespoons parsley, chopped
How to Make
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Step 1: Heat oil in a large skillet on high.
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Step 2: Season both sides of chicken with salt, pepper and thyme.
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Step 3: Brown for 2 to 3 minutes per side. (less if using tenderloins).
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Step 4: Remove from pan and reserve.
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Step 5: In same skillet, add endive, honey, lemon juice and broth and boil until liquid is syrupy, 6 to 8 minutes.
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Step 6: Return chicken to skillet, add parsley and toss until chicken is coated with pan juices.
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Step 7: Serve immediately.
We hope you enjoy this recipe!
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