Chicken with Mustard Greens, Olives, and Lemon
Servings
4
servingsPrep time
30
minutesCooking time
35
minutesCalories
300
kcalVitamin B12, found in chicken, helps make the soothing neurotransmitter GABA. The folate in the greens is another dopamine booster.
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
- 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.
- 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.
- 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.
