Ingredients:
2 tablespoons Dijon mustard
1 tablespoon honey
2 teaspoons soy sauce
fresh ground pepper
2 tablespoons vegetable oil
1/2 red onions, diced
1 clove garlic, minced
4 boneless skinless chicken breasts, pounded to 1/4 inch thickness,sliced into strips
1 bunch chard leaves or 1 bunch spinach or 1 bunch mustard greens, rinsed well and coarsely chopped ( I use one bag of pre-washed spinach for this)
1/4 cup red wine
1/2 teaspoon salt
fresh ground pepper
1/4 cup toasted ground walnuts ( see below)
Directions:
For sauce: combine mustard, honey, soy sauce and pepper to taste in a bowl; set aside.
For chicken: heat oil in a large skillet over medium heat; add onion, cook until lightly brown and fragrant, stirring occasionally, about 5 minutes; stir in garlic; cook 1 minute.
Add chicken, stirring until opaque, about 6 minutes; add greens, wine, salt and pepper to taste; cook, stirring, until greens are soft but not limp, 4 minutes.
Divide chicken and greens amongst 4 plates; pour sauce over chicken, sprinkle 1 T of nuts over each serving.
To toast ground nuts: place in a dry skillet over high heat, stirring constantly until light brown and fragrant, about 4 minutes- remove from hot pan immediately.
Servings: 4
Time preparation: 10 min.
Time total: 26 min.