Chicken, Grated Beets, and Beet Greens with Orange Butter
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 1/3 cup water
- 2 tablespoons chopped shallots
- 1 1/2 tablespoons butter, room temperature, divided
- 1/4 teaspoon finely grated orange peel
- 1 tablespoon extra-virgin olive oil, divided
- 2 skinless boneless chicken breast halves
- 2 medium red beets with greens, greens stemmed and coarsely chopped, beets peeled and coarsely grated
- 2 teaspoons sherry wine vinegar, divided
- Carbohydrate 10 g(3%)
- Cholesterol 86 mg(29%)
- Fat 18 g(27%)
- Fiber 3 g(11%)
- Protein 21 g(42%)
- Saturated Fat 7 g(35%)
- Sodium 107 mg(4%)
- Calories 284
Preparation Mix 1 tablespoon butter and 1/4 teaspoon orange peel in small bowl. Season to taste with salt and freshly ground black pepper. Heat 1/2 tablespoon oil in medium skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper. Add to skillet and sauté until cooked through and golden brown, 4 to 5 minutes per side. Place 1 chicken breast in center of each plate; tent with foil to keep warm. Melt remaining 1/2 tablespoon butter with 1/2 tablespoon oil in same skillet over medium-high heat. Add shallots; stir until tender and beginning to brown, about 1 minute. Add beet greens; toss until leaves are tender but still bright green, about 2 minutes. Add 1 teaspoon Sherry wine vinegar; stir 30 seconds. Season to taste with salt and freshly ground black pepper. Spoon greens alongside chicken; cover to keep warm. Add grated beets and 1/3 cup 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 remaining 1 teaspoon vinegar; stir 30 seconds. Season to taste with salt and pepper. Spoon beets onto plates. Spoon orange butter atop chicken and serve.
Preparation Mix 1 tablespoon butter and 1/4 teaspoon orange peel in small bowl. Season to taste with salt and freshly ground black pepper. Heat 1/2 tablespoon oil in medium skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper. Add to skillet and sauté until cooked through and golden brown, 4 to 5 minutes per side. Place 1 chicken breast in center of each plate; tent with foil to keep warm. Melt remaining 1/2 tablespoon butter with 1/2 tablespoon oil in same skillet over medium-high heat. Add shallots; stir until tender and beginning to brown, about 1 minute. Add beet greens; toss until leaves are tender but still bright green, about 2 minutes. Add 1 teaspoon Sherry wine vinegar; stir 30 seconds. Season to taste with salt and freshly ground black pepper. Spoon greens alongside chicken; cover to keep warm. Add grated beets and 1/3 cup 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 remaining 1 teaspoon vinegar; stir 30 seconds. Season to taste with salt and pepper. Spoon beets onto plates. Spoon orange butter atop chicken and serve.
