Recipe information
Total Time
30 minutes
Yield
Makes 2 servings
Ingredients
2 skinless boneless chicken breast halves
2 teaspoons chopped fresh herbs (such as tarragon and chives), divided
4 tablespoons (1/2 stick) butter, divided
5 large brussels sprouts, quartered
2 large heads of Belgian endive, quartered lengthwise
1/4 cup low-salt chicken broth
2 teaspoons white balsamic vinegar
Preparation
Step 1
Using meat mallet, pound chicken breast halves between sheets of plastic wrap to 1/2-inch thickness. Sprinkle chicken with 1 teaspoon chopped fresh herbs, salt, and pepper.
Step 2
Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add chicken and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and tent with foil. Add remaining 2 tablespoons butter to same skillet and cook until brown, about 1 minute. Add brussels sprouts and endive and sauté until golden, adding broth to moisten, about 3 minutes. Add vinegar; toss to coat. Season with salt and pepper. Mix in remaining 1 teaspoon herbs. Divide vegetables between plates. Top with chicken and serve.
Nutrition Per Serving
One serving contains the following: 477.04 Calories (kcal)
51.7 % Calories from Fat
27.38 g Fat
15.55 g Saturated Fat
181.11 mg Cholesterol
8.77 g Carbohydrates
5.12 g Dietary Fiber
1.84 g Total Sugars
4.17 g Net Carbs
46.95 g Protein
#### Nutritional analysis provided by Self
