Sautéed Chicken Breast with Fennel and Rainbow Chard in a White Wine Sauce

-Put 1 TBS butter and 1 TBS olive oil into a large sauté pan.

-Separate 2 chicken breasts so you have 4 medium sized pieces, sprinkle both sides with salt and pepper.

-Add to the pan and cook over medium high heat until both sides are brown, about 5 minutes per side.

-Chop 1 fennel bulb into thin strips.

-Remove the chicken from the pan, then add the fennel and 1/4 cup dry white wine.

-Cover the fennel and let it steam for 5 minutes, stirring occasionally.

-Chop up a bunch of rainbow chard, stems and all.

-Add to the pan and cover until just wilted, then stir in.

-Add the chicken back to the pan along with another 1/2 cup dry white wine.

-Cook until the vegetables are tender, about 8-10 minutes.

-Serve the vegetables and sauce over the chicken.

-Top with 1/2 cup of crumbled chevre goat cheese.



Grilled Chicken with Tomatillo Tomato Salsa

-Heat grill to medium; lightly oil grates.

-In a shallow dish, stir together 2 TBS lime juice and 2 minced garlic cloves.

-Season with salt and pepper.

-Add 4 chicken breast halves and coat. Let sit 15 minutes.

-In the bowl of a food processor, pulse 1-2 jalapenos until finely chopped.

-Peel, rinse and chop 1 pound tomatillos and chop them into fourths.

-Add tomatillos and pulse once or twice. Pour the tomatillos into a bowl.

-Fold in the following:

½ pint halved Sungold cherry tomatoes

½ bunch finely chopped cilantro

3 TBS freshly squeezed lime juice

-Season with salt and pepper.

-Grill chicken, covered, until opaque throughout, about 10 minutes per side.

-Transfer to a plate and tent with aluminum foil; let rest 5 minutes.

-Serve chicken with salsa.