Skillet Chicken With Escarole And Pecorino Recipes

SKILLET CHICKEN WITH ESCAROLE

Steps:

• Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and add skin-side down to the skillet. Cook until the skin browns, about 10 minutes. Flip the chicken, transfer the skillet to the oven and roast until cooked through, 10 to 12 minutes.
• Meanwhile, trim the escarole, tear into pieces and rinse well. Thinly slice the garlic.
• Remove the chicken to a plate. Discard all but 3 tablespoons fat from the skillet; return the skillet to medium-high heat. Add the garlic and cook until golden, about 1 minute. Add half of the escarole and cook, tossing, until wilted, about 1 minute. Add the remaining escarole and cook, tossing, until wilted, 1 minute; season with salt and pepper. Add the thyme and chicken broth and bring to a simmer. Cook until reduced by half, about 3 minutes. Add the capers, butter and lemon juice. Cook, swirling the pan, until the butter is melted. Discard the thyme sprigs.
• Divide the chicken thighs and escarole mixture among plates. Sprinkle with parsley.

CHICKEN FRENCH WITH ESCAROLE

Steps:

• Beat eggs, Parmesan cheese, and parsley together in a shallow bowl. Place flour in a separate shallow bowl.
• Gently press chicken breast halves into flour to coat and shake off any excess flour. Dip chicken into egg mixture.
• Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Remove chicken from skillet and reduce heat to medium.
• Stir butter and garlic into hot skillet. Cook and stir until garlic is fragrant and soft, 3 to 5 minutes. Return chicken breasts to the skillet and drizzle lemon juice over the chicken.
• Pour sherry into skillet; stir water and chicken bouillon cube into sherry mixture. Simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add escarole, cover, and steam until tender, 2 to 4 minutes. Serve escarole topped with chicken and pan sauce.

SKILLET CHICKEN WITH ESCAROLE AND PECORINO

Steps:

• Bring a saucepan of water to a boil over high heat. Add escarole; cook 1 minute. Drain.
• Heat 2 teaspoons oil in a skillet over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken; cook 2 minutes on each side or until done. Transfer to a plate.
• Reduce heat. Add remaining 2 tablespoons oil and garlic; cook 1 minute. Stir in red pepper and onion; cook 1 minute. Remove garlic from pan; discard. Add escarole; cook 1 minute. Stir in fish sauce.
• Divide chicken among 4 plates; top with escarole, carrot, and cheese.