Escarole Chicken

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Escarole Chicken
Escarole Chicken
4 small boneless, skinless chicken breasts
1/2 cup flour
2 tbsp. butter
2/3 cup each: white wine and chicken broth
1 tsp. each: garlic salt and Italian seasoning
4 cups escarole coarsely chopped

 Prep time: 15 minutes, Cook time: 15 minutes

Pound chicken to flatten slightly; dredge liberally in flour, then lightly shake off excess. Melt butter in a large skillet over medium heat. Add chicken and cook for a few minutes on each side until lightly browned. Add wine, broth and seasonings to skillet and cook over medium-high heat for about 4 to 5 minutes or until sauce is reduced and slightly thickened and chicken is cooked through. Remove chicken and add escarole to skillet; cook just until wilted. Pour sauce and escarole over chicken and serve immediately.

Makes 4 servings.

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There is no lemon in the recipe - the printed recipe in our magazine had a typo.

  Comment Number: 574
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