This recipe is really getting back to the theme of the blog. I had the leftover sauce from the short ribs I made earlier in the week as well as some green beans. I used the sauce from the short ribs to braise the chicken breast making a delicious and tender dish.
Braised Chicken
1 teaspoon of olive oil
2 cups Short Ribs Gravy
1/2 cup water
2 free range chicken breasts
Salt and pepper
Preheat the oven to 300 degrees. Start a medium sautee pan on medium high and add oil. Season chicken with salt & pepper and sear in the pan for about 3 minutes on each side or until golden. Pour in gravy and the water and mix. Now place the whole pan in the oven for 30 minutes. Remove breast and coat with sauce.
Italian Style Green Beans
1 tablespoon olive oil
1/4 red onion, diced
1/2 pound of fresh green beans, trimmed of the ends
1/2 a head of radicchio, chopped
1 teaspoon lemon juice
salt and pepper
Start a medium sautee pan on medium heat and add the oil. Add the red onion and stir constantly until the onion begins to soften a barely brown. Add green beans and cook for about 5 minutes. Now add the chopped radicchio and cook an additional 3 to 5 minutes or until the beans are firm but tender. Add salt and pepper to taste and remove from heat. Squeeze some fresh lemon on top and there you have it.
This quick meal from leftovers took about 45 minutes from start to finsih and was delicious becuase of the great slow cooked short ribs sauce. The benas have the sweetness from the red onion, bitterness from the radicchio and acidity from the lemon juice which made them a balanced side. Enjoy!
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