Braised Belgian Endive And Chicken Cutlets - Clean Eating - cooking recipe

Ingredients

1 tablespoon olive oil
3/4 lb skinless chicken breast, boneless (tenderloins work great)
pepper
2 teaspoons fresh thyme, finely chopped
4 heads Belgian endive, cored and cut into 1/2 inch thick slices
2 teaspoons raw honey
1 tablespoon fresh lemon juice
1/2 cup low sodium chicken broth
2 tablespoons parsley, chopped

Preparation

Heat oil in a large skillet on high.
Season both sides of chicken with pepper and thyme and brown for 2 to 3 minutes per side. (less if using tenderloins).
Remove from pan and reserve.
In same skillet, add endive, honey, lemon juice and broth and boil until liquid is syrupy, 6 to 8 minutes.
Return chicken to skillet, add parsley and toss until chicken is coated with pan juices.
Serve immediately.