3 tablespoons olive oil
4 skinless boneless chicken breast halves
1 large red onion, cut into 1/2 inch thick slices, separated into rings
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
6 medium size heads Belgian endive, trimmed, halved lengthwise
1 medium size head radicchio, cut into 8 wedges
1 tablespoon dark brown sugar
1/2 cup balsamic vinegar
chopped fresh parsley
Preparation
Heat 1 tablespoon oil in heavy large skillet over medium high heat. Season chicken with salt and pepper. Add to skillet; sauté until cooked through, about 6 minutes per side.
Transfer chicken to platter (do not clean skillet). Tent chicken with foil.
Heat 2 tablespoons oil in same skillet over medium high heat. Add onion and oregano; sauté until onion softens, about 10 minutes. Using tongs, transfer onion to plate. Reduce heat to medium.
Add endive to skillet and sauté until beginning to brown, turning occasionally, about 5 minutes. Add radicchio.
Cover skillet and cook until radicchio begins to brown and endive softens, about 5 minutes.
Return onion to skillet. Sprinkle vegetables with sugar. Stir until sugar melts, about 1 minute. Transfer vegetables to plate. Add vinegar to skillet; boil until slightly thickened, scraping up any browned bits, about 2 minutes.
Add chicken to skillet; turn to coat with glaze. Arrange chicken on platter. Arrange vegetables around chicken. Drizzle remaining glaze from skillet over vegetables. Top with parsley.
Tags for Chicken with endive radicchio and balsamic vinegar glaze
