Ingredients
- 1 pound escarole, cut into wide ribbons
- 2 tablespoons plus 2 teaspoons olive oil, divided
- 16 ounces chicken breast cutlets (4)
- 3/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 garlic cloves, large, crushed
- 1/4 teaspoon crushed red pepper
- 1/2 red onion, medium, thinly sliced
- 2 teaspoons fish sauce
- 1/4 cup carrots, julienne cut
- 1/2 ounce pecorino Romano cheese, shaved
How to Make
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Step 1: Bring a saucepan of water to a boil over high heat. Add the escarole and cook for 1 minute. Drain.
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Step 2: Heat 2 teaspoons of oil in a large skillet over medium-high heat.
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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.
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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.
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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!
We hope you enjoy this recipe!
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