SKILLET CHICKEN WITH ESCAROLE AND PECORINO

Skillet Chicken with Escarole and Pecorino image

Number Of Ingredients 12

Previous Next

1 pound 1 pound escarole, cut into wide ribbons
2 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
4 4 (4-ounce) chicken breast cutlets
3/8 teaspoon 3/8 teaspoon kosher salt
1/4 teaspoon 1/4 teaspoon freshly ground black pepper
4 cloves 4 large garlic cloves, crushed
1/4 teaspoon crushed red pepper teaspoon 1/2 ounce pecorino Romano cheese, shaved
1/4 teaspoon 1/4 teaspoon crushed red pepper
2 teaspoon 2 teaspoons fish sauce
1/4 cup 1/4 cup julienne-cut carrot
1/2 ounce 1/2 ounce pecorino Romano cheese, shaved
1/2 1/2 medium red onion,thinly sliced

Steps:

Bring a saucepan of water to a boil over high heat. Add escarole; cook 1 minute. Drain.
Heat 2 teaspoons oil in a skillet over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken; cook 2 minutes on each side or until done. Transfer to a plate.
Reduce heat. Add remaining 2 tablespoons oil and garlic; cook 1 minute. Stir in red pepper and onion; cook 1 minute. Remove garlic from pan; discard. Add escarole; cook 1 minute. Stir in fish sauce.
Divide chicken among 4 plates; top with escarole, carrot, and cheese.