Name: Chicken with Herb Sauce and Caramelized Endives
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/4 cup (60 ml) chopped fresh basil; 1/4 cup (60 ml) chopped flat-leaf parsley; 2 tablespoons (30 ml) chopped fresh dill; 1 cup (250 ml) sour cream; Grated zest and juice of 1/2 lime; Jalapeño or other hot pepper sauce to taste; Salt and pepper; 4 skinless, boneless chicken breasts; 2 tablespoons (30 ml) oil; 2 tablespoons (30 ml) butter; 1 tablespoon (15 ml) honey; 4 endives, halved lengthwise; 2 cloves garlic, chopped

Preparation

HERB SAUCE
- In a bowl, combine the herbs and set aside 30 ml (2 tablespoons) for garnish.
- In a small food processor, combine the sour cream, herbs, and lime zest and juice, processing until the sauce turns green. Add the jalapeño sauce. Season with salt and pepper. Refrigerate.
CHICKEN AND ENDIVES
- In a skillet over medium heat, brown the chicken in the oil until cooked through, about 5 minutes per side. Season with salt and pepper. Set aside on a plate and tent with aluminum foil. Let rest for 5 minutes. Season with salt and pepper.
- Meanwhile, in another skillet over medium-low heat, melt the butter and honey. Gently brown the endives, cut side down. Season with salt and pepper. Turn the endives and continue cooking until tender. Add the garlic and cook for 1 minute more.
- Slice the chicken.
- Spoon 1/4 of the sauce in the centre of each of 4 plates. Arrange 1 sliced chicken breast and 2 endive halves on each plate. Sprinkle with reserved herbs.

Chicken with Herb Sauce and Caramelized Endives

Categories

Ingredients

HERB SAUCE

CHICKEN AND ENDIVES

Preparation

HERB SAUCE

CHICKEN AND ENDIVES

Personal Note