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Chicken with Mustard Greens, Olives, and Lemon
Nb persons: 6
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Source: Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
| Chicken with Mustard Greens, Olives, and Lemon Prep: 30 minutes Total: 35 minutes Vitamin B12, found in chicken, helps make the soothing neurotransmitter GABA. The folate in the greens is another dopamine booster. Ingredients | |
| 2 tablespoons | olive oil |
| 6 | bone-in, skinless chicken breast halves, halved crosswise |
| Coarse salt | |
| ground pepper | |
| 1 medium | red onion, halved and thinly sliced |
| 4 | garlic cloves, smashed |
| 1 cup | dry white wine, such as sauvignon blanc or pinot grigio |
| 1 1/2 pounds | mustard greens, (about 2 bunches), stalks removed, leaves |
| coarsely chopped | |
| 1 tablespoon | lemon juice plus lemon wedges, for serving |
| 1/2 cup | pitted kalamata olives |
| Directions In a 5-quart Dutch oven or large heavy pot, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper. Add half of chicken to pot and cook until browned on all sides, 6 to 8 minutes; transfer to a plate. Repeat with remaining oil and chicken. Add onion and garlic to pot (reduce heat if browning too quickly) and cook, stirring, until softened, 4 to 6 minutes. Add wine and chicken (along with any accumulated juices) to pot and bring to a boil. Cover | |
| pot, reduce heat to medium and cook 5 minutes. | |
Place greens on top of chicken; season with salt and pepper. Cover and
cook until chicken is opaque throughout and greens are wilted, 3 to 5
minutes more. Remove from heat and stir in lemon juice and olives. Serve
greens and chicken drizzled with pan juices with lemon wedges on the
side.
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