By Dane Feldman
Photo by Dane Feldman.
Thanks to my now weekly trips to the farmer’s market, my house is stocked with local vegetables. Several of the farmers are selling many different kinds of greens: swiss chard, kale, collards, bok choy, and arugula make up just a handful of the greens sold over the weekend. I bought swiss chard and served it with chicken in a lemon and white wine sauce.
What you’ll need:
1 1/2 lb thin sliced chicken breast
1 large bunch swiss chard, washed, chopped, stems removed (chopped and reserved)
2 cups chicken stock
6 campari tomatoes, diced
2 tsp garlic, crushed
Juice of 1 lemon
3 tbsp olive oil
3 tbsp margarine
1 cup dry white wine
Flour for dredging
Preheat oven to 175.
Wash and chop the swiss chard. Keep the chopped swiss chard leaves separate from the chopped stems.
Dredge the chicken in flour.
Heat olive oil in a large skillet. Cook the chicken in batches for approximately 3 minutes per side or until cooked through.
As each batch is completed, place in a glass baking dish to keep warm.
Once all of the chicken is cooked, heat the margarine in the skillet. Add in the garlic, lemon juice, and tomatoes. Add the stems of the swiss chard. Cook until soft and then deglaze with wine. Stir in swiss chard leaves and chicken stock. Cook until leaves are wilted.
Plate a layer of swiss chard, top with chicken, and spoon over the sauce to serve.