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Glazed Chicken Breast With Drunken Radishes And Roasted Kale

Glazed Chicken Breast with Drunken Radishes and Roasted Kale

AuthorJim BrownPrep Time10 minsCook Time20 minsTotal Time30 mins

These changed my mind about chicken breasts. Tasty and juicy and the perfect match for drunken radishes and roasted kale.

Kitchen Essentials

  • Oven proof skillet
  • Regular skillet
  • Rimmed baking sheet
  • Parchment paper
  • Large and a small bowl

Prep

No prep needed. 

Ingredients

 2 -4 Boneless Skinless Chicken Breasts
 ¼ cup Honey
 ¼ cup Sherry Vinegar
 1 tbsp Whole-Grain Dijon Mustard
 1 Pinch Cayenne Pepper
 Salt & Course Ground Pepper
 2 tbsp Butter- Divided
 2 tbsp Extra Virgin Olive Oil Divided
 1 tsp Chopped Fresh Rosemary
 1 Bunch Fresh Radishes- Topped and Bottomed and Sliced into 1/4" Slices
 1 Bunch Fresh Kale- Washed & Dried and the Stems Removed
  cup Dry Vermouth- or Dry White Wine
1

Arrange a rack in the middle of the oven and heat to 400 degrees and place the other rack in the lowest position in the oven.

2

Put the cleaned, trimmed and dried kale in a bowl and massage it with a tbsp of olive oil and sprinkle it with salt and spread it out on a parchment- lined, rimmed baking sheet. Set this aside for a few minutes.

3

Whisk together the honey, vinegar, mustard and cayenne in a small bowl and set aside.

4

Heat a tbsp of butter and olive oil in an ovenproof skillet over medium heat. Add the chicken breasts to the skillet and brown on both sides for a total of about 5-6 minutes. We want to build a little color.

5

Place the kale on the bottom rack and place the skillet with the chicken breasts on the middle rack and set a timer for 10 minutes. We're going to pull the chicken out when it gets to 145 degrees and we'll check on the kale progress.

6

While we're waiting on the chicken and the kale we'll saute the radishes. We're going to add a tbsp of butter to a skillet and when it melts we're going to add the sliced radishes and we'll hit them with some salt and pepper. We'll let these simmer for a few minutes until they've softened and then we'll add the vermouth and stir the radishes until the vermouth has cooked off. When the vermouth has cooked off we'll add a touch more butter to finish the sauce.

7

When our chicken is at 145 with an instant read thermometer we'll carefully pull the pan out of the oven and remove the chicken to a clean plate. We'll also check on the progress of the kale. If they still have a little time to go, we'll turn off the oven and let the kale finish in the hot oven.

8

We'll add the glaze mixture to the skillet and use a wooden spoon to loosen any of the browned bits from the bottom of the skillet and incorporate into the glaze.

When the glaze begins to sizzle, we'll add the chicken and any juices back into the skillet and we'll tilt the skillet and baste the chicken with the glaze. We'll do this until the glaze begins to thicken and starts to coat the chicken. We'll check the temp of the chicken and if it is at 150 we'll pull it and let it rest for 5 minutes and then plate and top with any remaining glaze and chopped rosemary.

Enjoy!

Ingredients

 2 -4 Boneless Skinless Chicken Breasts
 ¼ cup Honey
 ¼ cup Sherry Vinegar
 1 tbsp Whole-Grain Dijon Mustard
 1 Pinch Cayenne Pepper
 Salt & Course Ground Pepper
 2 tbsp Butter- Divided
 2 tbsp Extra Virgin Olive Oil Divided
 1 tsp Chopped Fresh Rosemary
 1 Bunch Fresh Radishes- Topped and Bottomed and Sliced into 1/4" Slices
 1 Bunch Fresh Kale- Washed & Dried and the Stems Removed
  cup Dry Vermouth- or Dry White Wine

Directions

1

Arrange a rack in the middle of the oven and heat to 400 degrees and place the other rack in the lowest position in the oven.

2

Put the cleaned, trimmed and dried kale in a bowl and massage it with a tbsp of olive oil and sprinkle it with salt and spread it out on a parchment- lined, rimmed baking sheet. Set this aside for a few minutes.

3

Whisk together the honey, vinegar, mustard and cayenne in a small bowl and set aside.

4

Heat a tbsp of butter and olive oil in an ovenproof skillet over medium heat. Add the chicken breasts to the skillet and brown on both sides for a total of about 5-6 minutes. We want to build a little color.

5

Place the kale on the bottom rack and place the skillet with the chicken breasts on the middle rack and set a timer for 10 minutes. We're going to pull the chicken out when it gets to 145 degrees and we'll check on the kale progress.

6

While we're waiting on the chicken and the kale we'll saute the radishes. We're going to add a tbsp of butter to a skillet and when it melts we're going to add the sliced radishes and we'll hit them with some salt and pepper. We'll let these simmer for a few minutes until they've softened and then we'll add the vermouth and stir the radishes until the vermouth has cooked off. When the vermouth has cooked off we'll add a touch more butter to finish the sauce.

7

When our chicken is at 145 with an instant read thermometer we'll carefully pull the pan out of the oven and remove the chicken to a clean plate. We'll also check on the progress of the kale. If they still have a little time to go, we'll turn off the oven and let the kale finish in the hot oven.

8

We'll add the glaze mixture to the skillet and use a wooden spoon to loosen any of the browned bits from the bottom of the skillet and incorporate into the glaze.

When the glaze begins to sizzle, we'll add the chicken and any juices back into the skillet and we'll tilt the skillet and baste the chicken with the glaze. We'll do this until the glaze begins to thicken and starts to coat the chicken. We'll check the temp of the chicken and if it is at 150 we'll pull it and let it rest for 5 minutes and then plate and top with any remaining glaze and chopped rosemary.

Enjoy!

Glazed Chicken Breast with Drunken Radishes and Roasted Kale
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