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Chicken with Herb Sauce and Caramelized Endives
(3)
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Preparation
20 min
Cooking
10 min
Servings
4
Nut-free
Lactose-free
Gluten-free
Egg-free
See
Nutrition Facts
Categories
Ingredients
HERB SAUCE
1/4 cup (60 ml) chopped fresh basil
1/4 cup (60 ml) chopped flat-leaf parsley
2 tablespoons (30 ml) chopped fresh dill
1 cup (250 ml) sour cream
Grated zest and juice of 1/2 lime
Jalapeño or other hot pepper sauce to taste
Salt and pepper
CHICKEN AND ENDIVES
4 skinless, boneless chicken breasts
2 tablespoons (30 ml) oil
2 tablespoons (30 ml) butter
1 tablespoon (15 ml) honey
4 endives, halved lengthwise
2 cloves garlic, chopped
Preparation
HERB SAUCE
In a bowl, combine the herbs and set aside 30 ml (2 tablespoons) for garnish.
In a small food processor, combine the sour cream, herbs, and lime zest and juice, processing until the sauce turns green. Add the jalapeño sauce. Season with salt and pepper. Refrigerate.
CHICKEN AND ENDIVES
In a skillet over medium heat, brown the chicken in the oil until cooked through, about 5 minutes per side. Season with salt and pepper. Set aside on a plate and tent with aluminum foil. Let rest for 5 minutes. Season with salt and pepper.
Meanwhile, in another skillet over medium-low heat, melt the butter and honey. Gently brown the endives, cut side down. Season with salt and pepper. Turn the endives and continue cooking until tender. Add the garlic and cook for 1 minute more.
Slice the chicken.
Spoon 1/4 of the sauce in the centre of each of 4 plates. Arrange 1 sliced chicken breast and 2 endive halves on each plate. Sprinkle with reserved herbs.
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