Recipe by Rachael Ray
- 1 bunch thin asparagus, trimmed
- 1/2 lb. haricots verts (thin green beans)
- 1 cup fresh or frozen peas
- 4 chicken breasts, meat cut from bones, leaving skin on
- 4 tbsp. olive oil
- 4 tbsp. butter
- 8 leaves fresh sage
- 1/2 cup white wine
- 2 cloves garlic, crushed
- 2 tsp. Dijon mustard
- 1 1/2 lemons, juiced (about 6 tbsp.)
- 1 large shallot, finely chopped
- 1 head escarole or 3 heads little gem lettuce, coarsely chopped
1. Fill a large bowl with ice water. In a large, deep skillet, bring a few inches of water to a boil. Salt the water, add the vegetables and cook until crisp-tender, about 3 minutes. Drain; transfer to the ice water to cool, then drain again. Cut the asparagus and haricots verts on an angle into thirds.
2. Preheat a large cast-iron skillet over medium-high.
3. Pat the chicken dry. Season both sides of the chicken with salt and pepper.
4. Add 2 tbsp. olive oil to the skillet, two turns of the pan. Add the chicken, skin side down, and cook until browned and crispy, 4 to 5 minutes. Turn the chicken and cook until browned and cooked through, 4 to 5 minutes more; transfer to a plate. Reduce the heat to medium and add 2 tbsp. butter. When the butter is melted, add the sage and cook until crispy, about 2 minutes. Transfer the sage to a paper towel and let cool. Add the wine, garlic and mustard to the skillet and cook, swirling often, until fragrant, about 1 minute. Return the chicken to the pan and baste with the pan juices. Douse the chicken with 4 tbsp. lemon juice. Top with the sage. Remove from the heat.
5. Meanwhile, in a large skillet, heat the remaining 2 tbsp. olive oil, two turns of the pan, and the remaining 2 tbsp. butter over medium. Add the shallot and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the blanched vegetables, season, then add the escarole and toss until wilted, about 3 minutes. Douse with the remaining 2 tbsp. lemon juice.
6. Serve the chicken with the vegetable medley alongside.