Chicken with Endive, Radicchio and Balsamic Vinegar Glaze

Servings: 4


3 Tablespoons of Olive Oil

4 Skinless, Boneless Chicken Breasts

1 Large Red Onion, cut into 1/2 inch thick slices

1 Teaspoon Fresh Oregano, chopped

6 medium Belgian Endives, trimmed halved legnthwise

1 medium size head Raddicchio, cut into 8 wedges

1 Tablespoon dark brown sugar

1/2 cup balsamic vinegar

Fresh chopped parsley


Heat 1 tablespoon of the olive oil in a heavy large skillet over medium-high heat. Season the chicken with salt and pepper. Add to skillet; saute until cooked through, about 6 minutes per side. Transfer chicken to the platter but do not clean the skillet. Cover the chicken with foil.

Heat 2 tablespoons of olive oil in the same skillet over medium high heat. Add the onion and oregano and saute until the onion softens, about 10 minutes. using tongs, transfer the onion to the plate. Reduce the head to a medium light. Add the endive to the skillet and saute until it begins to brown, turning occasionally, about 5 minutes.  Return the onion to the skillet. Sprinkle the vegetables with the brown sugar. Stir until the sugar melts, about 1 minute. Transfer the vegetables to the plate.

Add vinegar to the skillet and boil until it thickens slightly, scrapping up any browned bits, about 2 minutes. Add the chicken to the skillet and turn to coat with the glaze. Arrange the chicken on the platter with the vegetables and drizzle the remaining glaze over. Top with the chopped parsley.


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