We had this for dinner tonight. Yum! I think next time I will put the beets over eggplant though. It is nice that everything is cooked in the same pan too.
http://www.epicurious.com/recipes/food/views/Chicken-Grated-Beets-and-Beet-Greens-with-Orange-Butter-355772
Ingredients:
1 1/2 tablespoons butter, room temperature, divided
1/4 teaspoon finely grated orange peel (I used lemon peel)
1 tablespoon extra-virgin olive oil, divided
2 skinless boneless chicken breast halves
2 tablespoons chopped shallots
2 medium red beets with greens, greens stemmed and coarsely chopped, beets peeled and coarsely grated
2 teaspoons Sherry wine vinegar, divided (I used rice vinegar)
1/3 cup water (maybe my pan was too big, but I had to use closer to a cup)
Preparation:
Mix 1 tablespoon butter and 1/4 teaspoon orange peel in small bowl. Season to taste with salt and freshly ground black pepper. Set aside until the end. Heat 1/2 tablespoon oil in medium skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper. Add to skillet and sauté until cooked through and golden brown, 4 to 5 minutes per side. Place 1 chicken breast in center of each plate; tent with foil to keep warm.
Melt remaining 1/2 tablespoon butter with 1/2 tablespoon oil in same skillet over medium-high heat. Add shallots; stir until tender and beginning to brown, about 1 minute. Add beet greens; toss until leaves are tender but still bright green, about 2 minutes. Add 1 teaspoon Sherry wine vinegar; stir 30 seconds. Season to taste with salt and freshly ground black pepper. Spoon greens alongside chicken; cover to keep warm. Add grated beets and 1/3 cup water to same skillet ; cover and cook 2 minutes, stirring occasionally. Uncover and continue cooking until beets are tender and water is almost evaporated, stirring often, about 1 minute. Add remaining 1 teaspoon vinegar; stir 30 seconds. Season to taste with salt and pepper.
Spoon beets onto plates. Spoon orange butter atop chicken and serve.
