Braised Chicken With Collards
|Collard greens||1 Pound, well-washed, tough stems removed|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Unbleached all-purpose flour||1⁄2 Cup (8 tbs)|
|Italian seasoning||2 Teaspoon (Available In Supermarkets)|
|Dried rosemary||1⁄4 Teaspoon|
|Whole chicken breasts||2 , skinned and halved|
|Olive oil||2 Tablespoon|
Put the collards and broth in a large pot and cook until the greens are wilted and tender, watching carefully that the broth does not boil away, about 10 minutes.
Drain the greens.
Combine the flour, Italian seasoning, and rosemary in a plastic bag.
Add the chicken, hold the bag tightly closed, and shake it to coat the pieces.
Remove the chicken with tongs, shaking off any excess coating.
Heat the oil in a large skillet.
Brown the chicken pieces on one side.
Salt and pepper them.
When they're brown, turn the pieces, cover the skillet, and cook 15 to 20 minutes, or until the chicken is cooked through.
Add the drained collards to the pan, turning the leaves in the pan juices.
Cover and heat through.