Braised Belgian Endive and Chicken Cutlets

Wednesday, September 7, 2011

I've been feeling a little uninspired in the kitchen lately...I think this recipe is just what I need to get my groove back lol


  • 1 tbsp olive oil
  • 3/4 lb boneless, skinless chicken breast
  • Fresh ground black pepper, to taste
  • 2 tsp finely chopped fresh thyme
  • 4 heads Belgian endive, cored and cut into 1/2-inch-thick slices
  • 2 tsp raw honey
  • 1 tbsp fresh lemon juice
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp chopped Italian parsley


  1. Heat oil in a large skillet on high. Season both sides of chicken with pepper and thyme and brown for 2 to 3 minutes per side. Remove from pan and reserve.
  2. In same skillet, add endive, honey, lemon juice and broth and boil until liquid is syrupy, 6 to 8 minutes. Return chicken to skillet, add parsley and toss until chicken is coated with pan juices. Serve immediately. 
Nutrients per serving (3 oz chicken and 1/4 cup endive): Calories: 146, Total Fat: 4.5 g, Sat. Fat: 1 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 g, Carbs: 8 g, Fiber: 3 g, Sugars: 0. 25 g, Protein: 21 g, Sodium: 67 mg, Cholesterol: 49 mg

1 comment:

  1. Hi Kati,

    I can see why this recipe helped you get your groove back! The red and white endive pair so beautifully with the bright flavors of the sauce: honey, lemon, thyme, parsley. That is one gorgeous chicken breast!

    I'm going to link to this on the Discover Endive facebook page. Thanks for sharing!

    Casey Benedict
    on behalf of Discover Endive