Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken with Mustard Greens, Olives, and Lemon Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 28, 2020 Print Rate It Share Share Tweet Pin Email 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. Rate it Print