LEMON ESCAROLE CHICKEN---This makes a yummy meal.
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
4 boneless skin on chicken breasts
5 cloves garlic, sliced
2 sprigs rosemary, leaves stripped and chopped
Salt and Pepper
3 tbs olive oil
1/2 cup white wine
1 head escarole, chopped
A pinch nutmeg
1/4 cup chicken stock
1/2 lemon
Warm crusty bread
Heat a skillet. Loosen skin on one chicken breast, creating a pocket. Arrange 1 garlic clove and some rosemary under skin. Repeat with remaining breasts. Season chicken with salt and pepper. *Coat bottom of skillet with 2 tbs oil. Add chicken, cook until skin is crisp. Turn, cook until chicken is no longer pink. Transfer chicken to a plate. Add wine to skillet. Simmer until sauce is reduced to 3 tbs, drizzle over chicken. *Add remaining oil and garlic, stir 30 seconds. Add escarole stir until wilted. Season with salt, pepper and nutmeg. Stir in stock, squeeze lemon over greens. Divide chicken and escarole among plates. Mop up pan juices with bread. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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