Sautéed Chicken Breasts with Wilted Salad

Name: Sautéed Chicken Breasts with Wilted Salad
Ingredients: 5 tablespoons, extra-virgin olive oil, divided; 2 tablespoons, whole-grain mustard; 1 tablespoon, red wine vinegar; 3/4 teaspoon, table salt, divided; 1/2 teaspoon, sugar; 1 small head, green leaf lettuce (8 ounces), cut into 1-inch pieces; 1 head, frisée (6 ounces), cut into 1-inch pieces; 1/2 cup, dried cranberries; 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; 1/4 teaspoon, pepper; 2 ounces, Pecorino Romano cheese, shaved with vegetable peeler

Main Courses
Chicken
Vegetables
Weeknight

Appears in Cook's Country October/November 2019

This light chicken supper goes heavy on the flavor.

SERVES 4

TIME 30 minutes

Sautéed Chicken Breasts with Wilted Salad

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