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Chicken with Mustard Greens, Olives, and Lemon

Chicken with Mustard Greens, Olives, and Lemon

Vitamin B12, found in chicken, helps make the soothing neurotransmitter GABA. The folate in the greens is another dopamine booster.

Body+Soul, 2008 http://www.marthastewart.com/130698/chicken-mustard-greens-olives-and-lemon
5
Rated
100100(2)2
  • Prep Time 30 minutes
  • Total Time 35 minutes
  • Yield Serves 6

Ingredients

    • 2 tablespoons olive oil
    • 6 bone-in, skinless chicken breast halves, halved crosswise
    • Coarse salt and ground pepper
    • 1 medium red onion, halved and thinly sliced
    • 4 garlic cloves, smashed
    • 1 cup dry white wine, such as sauvignon blanc or pinot grigio
    • 1 1/2 pounds mustard greens (about 2 bunches), stalks removed, leaves coarsely chopped
    • 1 tablespoon lemon juice, plus lemon wedges, for serving
    • 1/2 cup pitted kalamata olives

Directions

  1. In a 5-quart Dutch oven or large heavy pot, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper. Add half of chicken to pot and cook until browned on all sides, 6 to 8 minutes; transfer to a plate. Repeat with remaining oil and chicken.
  2. Add onion and garlic to pot (reduce heat if browning too quickly) and cook, stirring, until softened, 4 to 6 minutes. Add wine and chicken (along with any accumulated juices) to pot and bring to a boil. Cover pot; reduce heat to medium and cook 5 minutes.
  3. Place greens on top of chicken; season with salt and pepper. Cover and cook until chicken is opaque throughout and greens are wilted, 3 to 5 minutes more. Remove from heat and stir in lemon juice and olives. Serve greens and chicken drizzled with pan juices with lemon wedges on the side.

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