Tuesday, October 19, 2010
Beets, Beet Greens, and Orange Butter Chicken
1 1/2 Tablespoons butter, room temperature, divided
1/2 teaspoon finely grated orange peel, divided
1 Tablespoon fresh orange juice
1 Tablespoon extra-virgin olive oil, divided
2 skinless boneless chicken breast halves
2 Tablespoons chopped shallots
2 medium red beets with greens, greens stemmed and coarsely chopped, beets peeled and coarsely grated
3 teaspoons Sherry wine vinegar, divided (or use balsamic vinegar)
1/3 Cup water
Mix 1 tablespoon butter and 1/4 teaspoon orange peel in small bowl. Season to taste with salt and freshly ground black pepper.
Heat 1/2 tablespoon oil, 1/4 teaspoon orange peel, and the orange juice in medium skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper. Add to skillet and saute until cooked through and golden brown, 4 to 5 minutes each side. Place one chicken breast in center of each plate; tent with foil to keep warm.
Melt remaining 1/2 tablespoon butter with 1/2 tablespoon oil in same skillet over medium-high heat. Add shallots; stir until tender and beginning to brown, about 1 minute. Add beet greens; toss until leaves are tender but still bright green, about 2 minutes. Add 2 teaspoons Sherry wine vinegar; stir 30 seconds. Season to taste with salt and freshly ground pepper. Spoon greens alongside chicken; cover to keep warm.
Add grated beets and 1/3 cup water to same skillet; cover and cook 2 minutes, stirring occasionally. Uncover and continue cooking until beets are tender and water is almost evaporated, stirring often, about 1 minute. Add remaining 2 teaspoons vinegar; stir 30 seconds. Season to taste with salt and pepper.
Spoon beets onto plates. Spoon orange butter atop chicken and serve.
Note: Be sure to season your chicken breast well. Also, I added some orange zest while cooking which gave it a nice flavor.