Marinated Chicken with Greens

Chicken

½ cup olive oil  

2 cloves garlic, minced

2 shallots, sliced

1 tsp. rosemary

¼ cup + 3 T. Balsamic vinegar

4 sage leaves, cut into thin strips

4 strips lemon zest, chopped

4 boneless chicken breast halves

Kosher salt and pepper to taste

¾ cup chicken stock

1 T. butter

Wilted Greens

1 pkg. mixed lettuces

1 pkg. spinach

1 T. olive oil

1 T. minced garlic

Salt and Pepper

Directions:  This is a multi-step dish.  You will

1. Marinade the chicken

2. Cook the chicken

3. Make a sauce for serving

4. Make silted greens for side dish

Make marinade.  In a container large enough to hold the chicken, stir together 2 T. 

olive oil, garlic, shallots, ¼ cup balsamic vinegar, rosemary, sage and lemon zest.  

Season the mixture generously with pepper.  Add the chicken breasts and turn them 

in the marinade, making sure they are well coated on both sides.  Cover and 

refrigerate for 6 hours or overnight, turning the chicken once or twice.

Remove the chicken.  Season with salt.  Strain the marinade, extracting as much 

liquid as possible.  Reserve the solids and liquid separately.

Heat the remaining oil in a wide, deep sauté pan set over medium heat.  Cook the 

chicken breasts until nicely brown, about 6 minutes per side.  Remove the chicken 

and cover loosely with foil to keep warm.

Time to begin the sauce and the wilted greens.

Sauce:  Add the reserved solids to the pan and cook, stirring for about 4 minutes.  

Add the marinade liquid and the remaining 3 T. of vinegar, stirring to loosen any 

food on the bottom of the pan, and cook until liquid evaporates.  Add the chicken 

stock, raise the heat and bring to a boil.  Reduce liquid until it becomes richly 

flavored and thickened to a sauce consistency, 3 to 4 minutes.  Taste and season with 

salt and pepper.  Remove from heat and swirl in 1 T. butter.  Strain the sauce through 

a strainer and discard the solids.

Wilted greens:  In a large pot, boil 1-2” water seasoned with salt and pepper.  When 

boiling, add greens, stirring constantly until wilted, about 2 minutes.  Using a slotted 

spoon, transfer greens to a wire rack, spreading the greens out in an even layer to 

cool quickly.  When cool enough to handle, gently squeeze out the excess water.  Set 

aside.

Place the olive oil and garlic in a large sauté pan over a medium heat.  Cook, stirring 

for 2 minutes.  Add the greens.  Stir and sauté for 1 minute or until heated through.  

Season with salt and pepper.

Serve chicken with greens.

Comment:  Be prepared to multi-task.