Glazed Chicken Breasts with Braised Endive

Braising truly enhances the flavor of this elegant vegetable. It turns a simple chicken dish into an impressive entree.


2 tablespoons olive oil, separated
2 whole chicken breasts, halved, skinned and boned
1 large red onion, cut into 1/4-inch thick slices
1/2 teaspoon dried oregano
6 medium Belgian endive, trimmed and halved lengthwise
1/2 cup balsamic vinegar


In a large skillet, heat 1 tablespoon olive oil. Season chicken with salt and pepper. Sauté about 5 minutes per side, until browned and cooked through. Transfer chicken to a plate. Keep warm.

Add remaining tablespoon of oil to skillet. Add onion and oregano. Sauté until onion softens, about 5 minutes. Transfer onions to a plate. Add endive to pan and sauté until endive begins to brown, turning occasionally. Remove to plate with onions.

Add balsamic vinegar to skillet. Bring to a boil. Drizzle in honey. Boil, stirring 2 minutes. Place chicken in sauce. Turn to coat with glaze.

To serve, place chicken on plate, surround with vegetables. Drizzle with remaining sauce from skillet.

Serves: 4

golden blossom honey product