Chicken Saut with Wilted Endive and Brussels Sprouts

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Tarragon

  Spices, dried

  1 tsp, leaves or 0.6g

• Chives

  Raw

  1 tsp chopped or 1g

• Chicken broth

  Soup, canned, less/reduced sodium

  ¼ cup or 60g

• Balsamic vinegar

  2 tsp or 11g

• Butter

  Unsalted

  4 tbsp or 57g

• Endive

  Raw

  2 head or 1.03kg

Directions

1. Finely chop tarragon and chives. Cut endive heads and Brussels sprouts into quarters.
2. Using meat mallet, pound chicken breast halves between sheets of plastic wrap to 1/2-inch thickness. Sprinkle chicken with 1 teaspoon chopped fresh herbs, salt, and pepper.
3. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add chicken and saut until cooked through, about 3 minutes per side. Transfer chicken to plate and tent with foil. Add remaining 2 tablespoons butter to same skillet and cook until brown, about 1 minute. Add brussels sprouts and endive and saut until golden, adding broth to moisten, about 3 minutes. Add vinegar; toss to coat. Season with salt and pepper. Mix in remaining 1 teaspoon herbs. Divide vegetables between plates. Top with chicken and serve.