An easy meal, although it took a lot longer than specced because we had very thick chicken breasts that took quite a while to cook through. We halved the amount of oil; this writeup replicates that.

Sautéed Chicken Breasts with Wilted Salad

Cook's Country October/November 2019 (recipe card)

Ingredients

• 4 large boneless skinless chicken breasts
• ¼ + ⅛ tsp salt
• ¼ tsp pepper
• 1 + 1½ tbsp olive oil, divided
• 2 tbsp roman mustard
• 1 tbsp red wine vinegar
• ½ tsp sugar
• 1 small head green lettuce, coarsely chopped into 2cm pieces
• 113 g frozen kale, thawed
• 120mL dried cranberries
• romano cheese

Directions

1. Sprinkle chicken with pepper and ¼ tsp of salt.
2. Heat 1 tbsp oil in a large skillet over medium high heat until shimmering.
3. Add chicken and cook until golden brown on both sides.
4. Reduce heat to medium and continue cooking until cooked through, >160°F core temperature.
5. Meanwhile, whisk together remaining oil and salt, mustard, vinegar, and sugar in a large bowl.
6. Add greens and toss to combine.
7. Once chicken is done, remove and buffer.
8. Add salad to the skillet with the chicken juices still in it and cook until slightly wilted, 30-60 seconds.
9. Serve topped with thin shavings of romano, made with a vegetable peeler.