Best Braised Belgian Endive And Chicken Cutlets Clean Eating Recipes

BRAISED BELGIAN ENDIVE

Steps:

• Melt the butter in a skillet over medium heat, let it get warm (melt) and add the endive (whole not leaves separated), sugar, lemon juice,& chicken stock.
• Bring to a boil, cover pan and braise the endive for 3 minutes.
• Turn 1/4 way round braise for 3 more minutes, turn a quarter again continue to brais for 3 minutes and then turn the endive to the last quarter and braise 3 minutes (a total of 12 minutes and braising all four sides).
• Uncover the pan, raise heat to medium High.
• Add herbs, parsley cook for an additional 2 minutes, pan juices should have reduced by about 2/3.
• Serve ASAP.

BRAISED BELGIAN ENDIVE

Steps:

• In a heavy skillet over high flame, melt half of the butter. Season endive. Place 4 halves of the endive cut-side down and cook until browned. Repeat with remaining butter and endive. Place endive, cut-side up in a gratin dish. Pour stock around endive, cover with aluminum foil, and bake in 400 degree oven for 15 minutes. Season again with salt and pepper.

BRAISED BELGIAN ENDIVES

Steps:

• Wash the Belgian endives. Remove outer leaves. Cut each Belgian endive in half lengthwise.
• Pour the olive oil or the butter in a pan over a medium heat. Add the Belgian endives, salt and pepper. Saute about 5 minutes turning the Belgian endives over a couple times to get them brown.
• Add the nutmeg, minced garlic and sugar. Continue to cook for another minute or so, turning them over once.
• Add a little water and continue to cook over until the endives become tender (about 10 to 15 minutes more). Turn them over from time to time to get all sides sauteed but be gentle since endives have a tendency to fall apart (like onions) when cooked.
• Adjust the seasoning. Serve them and enjoy!

BRAISED BELGIAN ENDIVE AND CHICKEN CUTLETS - CLEAN EATING

Steps:

• Heat oil in a large skillet on high.
• Season both sides of chicken with pepper and thyme and brown for 2 to 3 minutes per side. (less if using tenderloins).
• Remove from pan and reserve.
• In same skillet, add endive, honey, lemon juice and broth and boil until liquid is syrupy, 6 to 8 minutes.
• Return chicken to skillet, add parsley and toss until chicken is coated with pan juices.
• Serve immediately.

SAUTéED ENDIVE WITH BALSAMIC BUTTER

Steps:

• Heat oil in a heavy skillet. Add endive halves, cut side down, and sear on medium-high heat for a couple of minutes per side, turning once, until golden brown but still somewhat firm in the middle. Salt to taste, transfer to a serving dish and tent with foil to keep warm.
• Simmer vinegar in a small saucepan for about a minute. Remove from heat and whisk in butter bit by bit. Whisk in sugar and, if desired, some salt and pepper.
• Drizzle some of the balsamic butter on endives, strew with marjoram and dust with pepper. Serve. Remaining balsamic butter can be refrigerated for future use.

BRAISED ENDIVE WITH AVGOLEMONO SAUCE

Steps:

• Soak the endive in salted ice water for about 15 minutes. Drain and remove as much moisture as possible.
• In a large skillet, over medium, melt butter. Add endive, lightly season with salt and pepper . Add lemon juice and saute lightly 2 to 3 minutes on each side.
• Add chicken stock and bring to a simmer. Lower heat to maintain a simmer and simmer uncovered 25 to 30 minutes or until tender. Remove skillet from heat.
• In small bowl of electric mixer, beat eggs until light and frothy. Add flour and continue to beat. Slowly add lemon juice; gradually drizzle in hot broth from the skillet.
• Return skillet to low heat. Pour egg-lemon sauce over endive, shaking pan back and forth to incorporate avgolemono sauce with endive and to thicken sauce.
• Serve immediately.

BRAISED BELGIAN ENDIVE

Steps:

• Trim off the root ends and remove any discolored outer leaves of: 4 Belgian endive.
• Cut in half lengthwise and season well with: Salt.
• Melt in a heavy-bottomed skillet: 2 tablespoons butter.
• Add the endive, cut side down, and cook over medium heat until nicely browned. This can be done in batches, adding more butter with each batch. The pan will brown, which is fine; just don't allow it to blacken. If it does, wash it out before adding the next batch. Place the endive, browned sides up, in a baking dish just large enough to hold them in a single layer. Pour in: About 1 cup chicken broth.
• The broth should be about 1/2 inch deep in the dish. Cover tightly and bake in a 400°F oven until tender, about 20 minutes. Check for doneness by probing the core with a sharp knife.
• Variations
• Wrap each endive half in a thin slice of pancetta or bacon before browning. Brown the wrapped endives on both sides, using more butter if necessary, and braise as above.
• Place the cut endives in a baking dish and pour in about 3/4 cup cream, season with salt and pepper, and cook until tender, brown, and bubbling.

ROASTED BELGIAN ENDIVE

Steps:

• Heat the oven to 425.
• Discard any of the endive's bruised or wilted outer leaves. Cut away a thin slice from the root end to remove the usually discolored surface portion of the stem. Wash the endive under cold running water, then shake off the moisture.
• Cut each head of endive in half lengthwise. Make a cut in the root end, cutting half as deep as the root is thick and running the cut from the bottom to where the leaves join the root.
• Place the endive on a rimmed baking sheet, drizzle with the olive oil and sprinkle with salt and pepper. Roast, turning once, until the endive is browned, and very tender, 50 to 60 minutes. (It's done when you can easily pierce the root end with a fork.) Serve hot or warm.

BRAISED BELGIAN ENDIVE

Steps:

• In a 10-inch skillet, combine the endives, shallots and stock and season lightly with salt and pepper. Bring to a boil over high heat, reduce the heat to medium-low and simmer, uncovered, until the vegetables are soft, about 15 minutes.
• Using a slotted spoon, transfer the endives and shallots to a bowl. Return the pan to the heat and boil the stock until it is reduced to a thin syrup, about 10 to 15 minutes. Cut the endives in half lengthwise and return them with the shallots to the pan and cook briefly to reheat. Season with salt and pepper to taste and serve immediately.