Down-Home Chicken ‘n’ Green

(from RobotTwo’s recipe box)

Serves 4 people

Categories: Sonoma Lunch_Dinner Phase 1


  • 4 skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds)
  • 1/2 teaspoon coarsely ground black pepper
  • 1/8 teaspoon kosher salt
  • Nonstick olive oil cooking spray
  • 2/3 cup reduced-sodium chicken broth
  • 6 to 8 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 8 cups torn fresh greens (such as mustard, beet, kohlrabi, kale, collard, and/or turnip greens) (1 pound)
  • Balsamic vinegar (optional)
  • Red sweet pepper slices (optional)


  1. Sprinkle chicken with the 1/4 teaspoon black pepper and the salt. Coat a large skillet with cooking spray; heat over medium heat. Add chicken and brown on both sides. Reduce heat. Cover and cook for 10 to 12 minutes or till chicken is tender and no longer pink (170°F).

  2. Meanwhile, in a very large saucepan or Dutch oven combine broth, garlic, red pepper, and 1/4 teaspoon black pepper. Bring to boiling. Add greens; reduce heat. Cook, covered, for 9 to 12 minutes or until greens are just tender, stirring once or twice.

  3. Remove chicken from skillet and slice. Spoon greens and their juices onto four dinner plates. Place chicken breast slices on top of greens. If desired, drizzle lightly with balsamic vinegar and garnish with sweet pepper slices.

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