Entree: Italy – Southern Italy – Pollo con Cicoria e Pomodorini (Chicken with Dandelion Greens and Cherry Tomatoes) (Chicken with dandelion greens and cherry tomatoes)

Serving Size: 4

Approximate Time

Prep 8 min

Cook 15 min

Total 23 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/4 tsp (1 g) red pepper flakes
- 8 oz (225 g) dandelion greens, trimmed and coarsely chopped
- 1 pint (10 oz / 280 g) cherry tomatoes, halved
- 1/2 cup (120 ml) dry white wine or low-sodium chicken stock
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 1 tbsp (15 ml) fresh lemon juice

Instructions

1. Season chicken with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and brown chicken 4–5 minutes per side until cooked through; remove and keep warm.
2. Add remaining 1 tbsp olive oil to the pan, reduce heat to medium, and sauté garlic with red pepper flakes 30–60 seconds until fragrant.
3. Add dandelion greens and toss, cooking 2–3 minutes until beginning to wilt. Pour in wine or stock and simmer 2–3 minutes to wilt greens and reduce liquid slightly.
4. Stir in cherry tomatoes and cook 2–3 minutes until tomatoes soften and release juices. Return chicken to the pan to warm through and mingle with the sauce.
5. Finish with lemon juice and parsley, adjust seasoning with salt and pepper, and serve hot.