Chicken Escalopes with Greens

Chicken escalopes with greens is a delicious, easy to cook supper and when served with freshly cooked rice or potatoes makes a fine main course recipe for all to enjoy.

See easy reel for ‘how to cook’. Please note reel shows for 2, recipe below is for 4.

https://www.instagram.com/reel/DCKEgKnI-RP/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

20 mins

25-30 mins

150°C + stove top cooking

Ingredients

4 chicken breasts

- flattened to form thin escalopes
1 lemon

- juice only
Sprigs of fresh thyme
Extra virgin olive oil
Generous knob of unsalted butter
Touch of sea salt
Generous grind of black pepper
Vegetables
1 large onion

- thinly sliced
1 garlic

- thinly sliced
Generous handful of Bok Choy

- trimmed, thinly sliced, lengthways
Generous handful of broccolini

- trimmed, thinly sliced lenthways

Instructions

Prepare Chicken:
01 Flatten (bash) chicken breasts between 2 pieces of non-stick paper with a mallet to form escalopes. Season, add olive oil and lemon juice.
Cook chicken:
02 Melt butter and oil in a saute pan. Add fresh thyme sprigs, add chicken and cook on both sides for several minutes (a total of 7 minutes altogether). Transfer the chicken with the thyme sprigs to a tray and place in a warm oven. Keep hot until vegetables are cooked.
Cook vegetables:
03 Using the same pan which cooked the chicken, add all the vegetables. Toss and cook until tender.
Serve:
04 Remove chicken and thyme sprigs from the oven and serve on a board with the cooked vegetables. Enjoy with freshly steamed Jasmine rice or boiled potatoes.