Skillet Chicken with Escarole and Pecorino

By joanmarie

Ingredients

• 1 pound escarole, cut into wide ribbons
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
• 4 (4-ounce) chicken breast cutlets
• 3/8 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 large garlic cloves, crushed
• 1/4 teaspoon crushed red pepper
• 1/2 medium red onion, thinly sliced
• 2 teaspoons fish sauce
• 1/4 cup julienne-cut carrot
• 1/2 ounce pecorino Romano cheese, shaved

Preparation

Step 1

1. Bring a saucepan of water to a boil over high heat. Add escarole; cook 1 minute. Drain.
2. 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.
3. 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.