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1 head Escarole, torn into pieces
2 skin-on, bone-in Chicken Breasts, bones removed
2 Shallots, sliced into rings
2 Tbsp Fresh Lemon Juice
2 cloves Garlic, finely chopped
3 Tbsp Olive Oil, divided
Pepper
Sea Salt
Heat 1 tablespoon oil in medium skillet over medium heat. Season chicken generously with salt and pepper and cook 10–12 minutes, skin side down, until golden brown. Turn and continue 5–8 minutes longer, until cooked through. Transfer to plate; reserve skillet.
Wipe skillet and heat remaining 2 tablespoons oil over medium heat. Add garlic. Cook, stirring occasionally, until fragrant. Add shallots for another 2 minutes. Remove from heat and add escarole and lemon juice; toss to coat until escarole is slightly wilted. Slice chicken, arrange on top of escarole, and serve.
Ingredients needed:
Escarole, Chicken Breast, Shallots, Lemon, Garlic, Black Pepper, Olive Oil, Salt.
