Tuesday, September 28, 2010

Charlene's Kitchen in Philadelphia: Chicken with Grated Beets

Last month I had an abundance of beets on my hands. I had received some golden yellow beets in my CSA share and never got around to cooking them (good thing they keep forever in the frige). Then, red beets were part of the next share. While I like beets, I was feeling bored with the typical roasted beet and goat cheese salad. Epicurious to the rescue! I found a really simple recipe for grated beets and chicken topped with orange butter: http://www.epicurious.com/recipes/food/views/Chicken-Grated-Beets-and-Beet-Greens-with-Orange-Butter-355772

I did as the recipe suggested and grated the beets using my new food processor. Very fun! The recipe is nice because both the chicken and the beets are cooked in the same pan - great for easy clean up. And it utilizes the beet greens, which are a delicious bonus (too bad they cook down so much). Shallots and sherry vinegar gave the beets and greens a nice zesty flavor, which tasted great alongside the refreshing orange butter.

We recently planted beet seeds in our backyard garden and the greens are starting to pop up, so I can definitely see this dish making an appearance in my kitchen again!

Chicken, Grated Beets, and Beet Greens with Orange Butter
serves 2
from Epicurious.com

1 1/2 tablespoons butter, room temperature, divided
1/4 teaspoon finely grated orange peel
1 tablespoon extra-virgin olive oil, divided
2 skinless boneless chicken breast halves
2 tablespoons chopped shallots
2 medium red beets with greens, greens stemmed and coarsely chopped, beets peeled and coarsely grated
2 teaspoons Sherry wine vinegar, divided
1/3 cup water

Mix 1 tablespoon butter and 1/4 teaspoon orange peel in small bowl. Season to taste with salt and freshly ground black pepper. Heat 1/2 tablespoon oil in medium skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper. Add to skillet and sauté until cooked through and golden brown, 4 to 5 minutes per side. Place 1 chicken breast in center of each plate; tent with foil to keep warm.

Melt remaining 1/2 tablespoon butter with 1/2 tablespoon oil in same skillet over medium-high heat. Add shallots; stir until tender and beginning to brown, about 1 minute. Add beet greens; toss until leaves are tender but still bright green, about 2 minutes. Add 1 teaspoon Sherry wine vinegar; stir 30 seconds. Season to taste with salt and freshly ground black pepper. Spoon greens alongside chicken; cover to keep warm. Add grated beets and 1/3 cup water to same skillet; cover and cook 2 minutes, stirring occasionally. Uncover and continue cooking until beets are tender and water is almost evaporated, stirring often, about 1 minute. Add remaining 1 teaspoon vinegar; stir 30 seconds. Season to taste with salt and pepper.

Spoon beets onto plates. Spoon orange butter atop chicken and serve.


1 comment:

  1. We do have some good CSAs here in Philly. And still going strong into the fall.


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