A simple combo of chicken and greens feels a little more special when it’s swirled in pan sauce. This one whisks up quickly and easily, and it’s lush with butter, lemon, garlic, and herbs.
What You Get
Spigariello or Swiss chard
What You’ll Need
Salt and freshly ground pepper
Dry white wine or chicken stock (optional)
Makes 3 servings
Active Time: 30 minutes
Total Time: 30 minutes
Wash and cut the potatoes into bite-size wedges. Wash and chop the spigariello. (If using Swiss chard, remove and discard the ribs.) Cut the lemon in half for juicing.
Bring a pot of salted water to a simmer. Add the potatoes and simmer until tender when pierced with a knife, about 10 minutes. Using a slotted spoon, transfer the potatoes to plates and sprinkle with salt. Set aside and keep warm.
Add the spigariello to the same pot and blanch until the stems are tender, 30 to 60 seconds. Drain the spigariello and sprinkle with salt. Add to the plates and keep warm.
Meanwhile, remove the chicken from the packaging and pat dry with paper towels. Season the chicken on both side with salt and pepper. In a wide sauté pan over medium heat, add 2 tablespoons olive oil. Working in batches if necessary, add the chicken and cook until golden on both sides, flipping once, 5 to 7 minutes total. Add to the plates and keep warm.
When all of the chicken is finished, return the pan to low heat. Add ½ cup wine, stock, or water, along with the juice of 1 lemon, and stir, scraping up any browned bits from the bottom of the pan. Simmer until the liquid has reduced by about half, 5 minutes. Whisk in the herb butter until melted and glossy.
Place the chicken cutlets on plates, with the potatoes and spigarello on the side. Drizzle generously with the pan sauce, grind with pepper, and serve warm.