Skillet Chicken with Balsamic Greens
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Slice chicken thighs across the grain into 1” (2.5 cm) strips.
Add flour into a resealable bag and add chicken strips. Shake to evenly coat.
Heat oil in non-stick skillet over medium heat. Add chicken strips and sprinkle with half of the salt and oregano and brown pieces on one side. Turn and sprinkle other side again with oregano and salt and finish browning other side. Discard bag and remaining flour.
Add sliced onions, raisins and walnuts. Stir and continue cooking for approximately 5 minutes.
Stir in chicken broth and deglaze using a wooden spoon to scrape up bits off bottom of skillet. Top with shredded greens. Cover and cook 7-8 minutes or until greens are wilted and tender and chicken is cooked through.
Finish by stirring in balsamic vinegar and freshly-ground black pepper. Serve from skillet.
This recipe was tested with 6 pieces of thigh weighing approximately 3 oz (85 g) each.
|Per 290 g serving||Amount|
|Saturated Fat||3 g|
|Per 290 g serving||% Daily Value|