30 Minutes Healthy Colorful Chicken

 

 

 

 

 

 

 

 

 

We all know this scene.. .

Enter the house at 6:30, The husband has removed a meat substance from the freezer defrosted it.. And.. looks at you expectantly… lol…

(In truth I can’t complain because all summer long he grills sumptuous food)
(I guess winter is my season)

I came up with this on the fly and we were eating at 7pm on the dot..

I wanted to top the Chicken with a color but was out of salsa.. so I improved this Swiss Chard/Red Pepper “salsa” After we both kept exclaiming about how delicious it was, Ted says “grab the camera” and take a picture of this..  Yikes: Yes that’s my plate of food…
Not much of a food stylist! Then he exclaims….Keep the recipe! lol..

2 Chicken Breasts
2 tblsp. Olive oil

4-6 Good size Swiss Chard, sliced
1 Finely diced Red Pepper
2 Tbsp. Olive Oil

2 thin slices Fresh Mozzerella
1 cup Chicken Stock (I use a paste)
2 Tbsp flour

 

Place the chicken, 1 breast at a time in a baggie and pound gently to 1/2″ thickness
Add oil to the pan, Cook on low, flip when you see the breast turning white. This cooks almost the entire 30 minutes (The really low heat makes this fork tender)

Slice 4-6 nice sized Chard leaves,  Dice the Red Pepper, Add the oil and sauté both on med heat.

When the Chicken is done remove and plate, add the mozzarella slices
and top with the greens and peppers.

Pour the chicken stock into the pan used to cook the chicken and turn the heat up to med-high, this will deglaze the pan and add that yummy chicken flavor to the stock, sprinkle with the flour and whisk until thick (Add more liquid if needed) Drizzle this mixture over the Chicken and veggies.

Nom Nom Nom… To borrow a phrase from my son Joe!

 

Enjoy!

Patty