Chicken with Grated Beets, Beet Greens, and Orange Butter
Featured Chef Adapted from Bon Appetit, November 2009.
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Chicken with Grated Beets, Beet Greens, and Orange Butter

This is such a straightforward recipe (and only dirties one pan!), you’ll want to make it again and again. It’s easy to double, and if you want to up the orange flavor, try cooking the grated beets in orange juice instead of water at the end. The orange butter is amazing slathered on the beets and beet greens as well as the chicken.

Prep.
Cook.
Category: 
Entree, Poultry
Tags:
Egg-free Soy-free Nut sensitivity

Ingredients

For 2 Serving(s)

chicken-with-grated-beets-beet-greens-and-orange-b

  • 1 1/2 T butter
  • 1/4 t finely grated orange peel
  • salt
  • pepper
  • 1 T olive oil
  • 2 chicken breasts
  • 2 T chopped shallots
  • 2 red beets
  • 2 t Sherry wine vinegar
  • 1/3 c water

Chicken with Grated Beets, Beet Greens, and Orange Butter Directions

  1. In a small bowl, mash the 1 tablespoon of the butter and the orange peel to combine. Season with salt and pepper. Set aside.
  2. Heat a half tablespoon of the olive oil in a medium pan over medium-high heat. Season the chicken breasts with salt and pepper. Add to the pan and saute until golden brown and cooked through, 4-5 minutes on each side. Transfer to a serving dish and cover to keep warm.
  3. In the same pan, melt the last 1/2 tablespoon of butter with the last 1/2 tablespoon of olive oil over medium-high heat. Add the shallots and saute 1-2 minutes, until tender and beginning to turn golden. Stir in the beet greens and cook, stirring, about 2 minutes, until tender but still bright green. Stir in 1 teaspoon of the vinegar, and cook for 30 seconds. Sprinkle with salt and pepper, then add to the platter of chicken and cover again to keep warm.
  4. Add the grated beets and water to the pan, cover, and cook over medium-high heat, stirring occasionally, for 2 minutes. Uncover, and continue to cook another 1-2 minutes, stirring frequently, until the beets are tender and most of the water has evaporated. Stir in the last teaspoon of vinegar, season with salt and pepper, and cook another 30 seconds.
  5. Serve the grated beets and beet greens alongside the chicken, and top each piece of chicken with a spoonful of orange butter. Enjoy!

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