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


Honey Tips

Honey Is One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


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