Down-Home Chicken & Greens 11/99

Categories:
low country, poultry

3 chicken breast halves
1/4 teaspoon course black pepper
1/8 teaspoon salt
1 butter & vegetable oil
2/3 cup chicken broth
3 cloves garlic; minced
1/8 teaspoon crushed red peppers(or more)
1/4 teaspoon course black pepper
2 batches mustard greens; torn
1 balsamic vinegar
1 red bell pepper slices

Rinse chicken; pat dry. Sprinkle with the 1/4 ts. pepper and salt. Heat butter and oil in a skillet over medium heat. Brown chicken on both sides. Reduce heat, cover and cook for 7 to 10 minutes or until chicken is tender and no longer pink. Meanwhile, combine broth, garlic, crushed red pepper, and the remaining 1/4 ts. black pepper in a large dutch oven. Bring to a boil; add greens, reduce heat. Cook, covered, for 9 to 12 minutes or until greens are just tender, stirring several times. Remove chicken from skillet and slice about 3/4 inch thick. Spoon greens and their juices onto dinner plates. Place chicken breast slices on top of greens. Drizzle lightly with balsamic vinegar, and garnish with red pepper slices.

Yield: 3 servings