Chicken Sauté With Wilted Endive And Brussels Sprouts

1. 1

   Using meat mallet, pound chicken breast halves between sheets of plastic wrap to 1/2-inch thickness. Sprinkle chicken with 1 teaspoon chopped fresh herbs, salt, and pepper.

2. 2

   Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add chicken and saute until cooked through, about 3 minutes per side. Transfer chicken to plate and tent with foil. Add remaining 2 tablespoons butter to same skillet and cook until brown, about 1 minute. Add brussels sprouts and endive and saute until golden, adding broth to moisten, about 3 minutes. Add vinegar; toss to coat. Season with salt and pepper. Mix in remaining 1 teaspoon herbs. Divide vegetables between plates. Top with chicken and serve.

* Per serving · 4 servings · Values may vary.

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