Categories: Meals
Ingredients
- Slaw:
- 1 bulb fennel, trimmed and very thinly sliced with a sharp knife
- 3 to 4 stalks celery with leafy tops, stalks very thinly sliced on an angle and tops coarsely chopped
- 1 small red onion, very thinly sliced
- 1 lemon, juiced
- Olive oil, for drizzling
- Salt and pepper
- Chicken:
- 2 lb. chicken breasts
- Salt and pepper
- 3 tbsp. olive oil
- 2 garlic cloves, sliced
- 1/3 cup balsamic vinegar
- 3 tbsp. light brown sugar
- 2 tbsp. fresh rosemary, finely chopped
- 1 tbsp. Worcestershire
- 1 tbsp. Dijon
- 2 cups arugula leaves
- Handful of fresh flat-leaf parsley tops, coarsely chopped
Directions
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In a large bowl, toss the fennel, celery, onion, lemon juice, and olive oil; season with salt and pepper. Let the slaw marinate while you prepare the chicken.
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Heat a large cast-iron skillet over medium-high. Season the chicken with salt and pepper. Add 2 tbsp. olive oil to the skillet. Add the chicken. Cook until browned and cooked through, 3-4 minutes per side. Transfer to a plate. Reduce heat a bit and add the remaining 1 tbsp. olive oil to the skillet. Add the garlic and stir until aromatic, about 1 minute. Add the vinegar, sugar, rosemary, and Worcestershire and cook, stirring often, until reduced and thickened a bit, about 1 minute. Stir in the Dijon. Add the chicken and turn until coated. Cook until heated through, about 1 minute more.
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Mix the arugula and parsley into the slaw. Serve the chicken whole or sliced with the slaw alongside.