Skillet Chicken with Beets & 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.
Heat 1 teaspoon (5 mL) each oil and butter in skillet over medium-high heat. Add chicken fillets to skillet and sauté until cooked through and golden brown – about 2-3 minutes per side. Remove from skillet and keep warm.
Slice green onions, shred beet greens and grate beets and set aside.
Heat remaining teaspoon (5 mL) each of oil and butter in skillet over medium-high heat. Sauté green onions 1 minute. Stir in beet leaves and continue cooking until they are tender but still bright green, about 2 minutes. Stir in red wine vinegar and freshly ground black pepper.
Add grated beets and the water to same skillet; cover and cook 2 minutes, stirring occasionally. Uncover and continue cooking until beets are tender and water is almost evaporated, stirring often, about 1 minute. Add honey and toss again.
Add cooked chicken back to skillet and mix with vegetables. Serve hot.
One large garden beet yielded 2 cups (500 mL) grated beets and 4 cups (1 Litre) shredded greens.
|Per 350 g serving||Amount|
|Saturated Fat||2 g|
|Per 350 g serving||% Daily Value|