Skillet Chicken Breast with Beans and Greens Dutch Oven
1 Tablespoon Olive Oil
6 (6-oz.) Boneless, Skinless Chicken Breasts
1 Teaspoon Kosher Salt
½ Teaspoon Black Pepper
1 Medium Yellow Onion, Chopped (1 1⁄2 Cups)
6 Cups Chopped Fresh Swiss Chard or Turnip Greens; 2 Bunches
1 (14.5-oz.) Can Diced Fire-Roasted Tomatoes
1 (15-oz.) Can Cannellini Beans, Drained And Rinsed
½ Cup Unsalted Chicken Stock
1 Tablespoon Red Wine Vinegar
2 Teaspoons Granulated Sugar
Hot Pepper Vinegar
Step 1 Heat oil in a large Dutch Oven over medium-high. Sprinkle chicken with salt and pepper. Cook, turning occasionally, until evenly browned, 6 to 8 minutes. Remove from Dutch oven.
Step 2 Add onion to skillet; cook, stirring often, until tender, about 5 minutes. Add greens, tomatoes, beans, and stock. Bring to a boil; stir in red wine vinegar and sugar. Return chicken to Dutch Oven , cover, and reduce heat to medium. Simmer until thermometer inserted in thickest portion of chicken registers 160°F and greens are just tender, about 10 minutes. Serve with pepper vinegar.