Chicken with Mustard Greens, Olives, and Lemon

Name: Chicken with Mustard Greens, Olives, and Lemon
Prep time: 30 min
Total time: 35 min
Ingredients: 2 tablespoons olive oil; 6 bone-in, skinless chicken breast halves, halved crosswise; Coarse salt and ground pepper; 1 medium red onion, halved and thinly sliced; 4 garlic cloves, smashed; 1 cup dry white wine, such as sauvignon blanc or pinot grigio; 1.5 pounds mustard greens (about 2 bunches), stalks removed, leaves coarsely chopped; 1 tablespoon lemon juice, plus lemon wedges, for serving; 0.5 cup pitted kalamata olives

By

Martha Stewart Editors

Updated on May 28, 2020

Prep Time:

30 mins

Total Time:

35 mins

Servings:

6

Brown rice makes a perfect accompaniment to this healthy dish.

Ingredients

2 tablespoons olive oil
6 bone-in, skinless chicken breast halves, halved crosswise
Coarse salt and ground pepper
1 medium red onion, halved and thinly sliced
4 garlic cloves, smashed
1 cup dry white wine, such as sauvignon blanc or pinot grigio
1 ½ pounds mustard greens (about 2 bunches), stalks removed, leaves coarsely chopped
1 tablespoon lemon juice, plus lemon wedges, for serving
½ cup pitted kalamata olives

Directions

In a 5-quart Dutch oven or large heavy pot, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper. Add half of chicken to pot and cook until browned on all sides, 6 to 8 minutes; transfer to a plate. Repeat with remaining oil and chicken.
Add onion and garlic to pot (reduce heat if browning too quickly) and cook, stirring, until softened, 4 to 6 minutes. Add wine and chicken (along with any accumulated juices) to pot and bring to a boil. Cover pot; reduce heat to medium and cook 5 minutes.
Place greens on top of chicken; season with salt and pepper. Cover and cook until chicken is opaque throughout and greens are wilted, 3 to 5 minutes more. Remove from heat and stir in lemon juice and olives. Serve greens and chicken drizzled with pan juices with lemon wedges on the side.