Late Tomato & Apple Pan Sauce over Greens

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1.25 lb boneless skinless chicken breasts
• 1 lb late-season tomatoes
• 1 large crisp apple
• 1 large shallot
• 3 garlic cloves
• 6 cups baby kale or spinach
• 3 tbsp olive oil
• 1 tbsp butter
• 1/3 cup dry white wine or broth
• 1/4 cup torn fresh basil
• 1 tsp chopped fresh oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Pat the chicken dry and season both sides with salt and pepper. Heat a large skillet over medium-high and add most of the olive oil until it shimmers.
2. 2Sear the chicken breasts 5 to 6 minutes per side until deeply golden and just cooked through to 165°F. Transfer to a plate and tent loosely with foil.
3. 3Lower the heat to medium. Add the remaining oil and the butter to the same skillet. Stir in the thinly sliced shallot and cook 2 minutes until softened and fragrant.
4. 4Add the minced garlic and red pepper flakes; cook 30 seconds until aromatic but not browned.
5. 5Chop the tomatoes into rough chunks and dice the apple (skin on). Tip both into the skillet along with the white wine or broth, scraping up the browned bits from the chicken.
6. 6Simmer the sauce 6 to 8 minutes, stirring occasionally, until the tomatoes break down into a chunky pan sauce and the apple softens while still holding shape. Season with oregano, salt, and pepper.
7. 7Pile the greens into the skillet and toss just until they wilt, about 1 to 2 minutes; they should stay bright and slightly crisp.
8. 8Return the chicken and any resting juices to the pan, nestling the pieces into the sauce. Spoon sauce over the top and warm through 1 minute.
9. 9Finish with torn basil, plate the chicken over a bed of the sauced greens, and spoon extra tomato-apple pan sauce generously over everything.