About the Dish

  • All Purpose Flour

    All Purpose Flour

  • Pecans


  • Tatsoi Greens

    Tatsoi Greens

  • Dried Cranberries

    Dried Cranberries

  • Sherry Vinegar

    Sherry Vinegar

  • Butter


  • White Cooking Wine

    White Cooking Wine

  • Onion


  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Thyme


  • Whole Milk

    Whole Milk

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Ginger Snaps

    Ginger Snaps


Prepare your mise en place: Peel and chop garlic. Cut greens into bite-size pieces. Peel and thinly slice onion. Pick and chop thyme leaves. In small bowl, use the back of a spoon to crush gingersnaps into fine crumbs.
In a bowl or on a large plate, mix together the flour, salt and pepper. Rinse the chicken breasts, and pat dry with paper towels. Place the chicken on the flour mixture, and turn to lightly and evenly coat the chicken in flour mixture. Shake off the excess flour and place chicken in a single layer on a dry plate. Let chicken stand to dry a little. Reserve excess seasoned flour.
In a large skillet (preferably cast iron) over medium heat, heat 2 tablespoons olive oil. Add garlic and pecan pieces. Cook while stirring 2-3 minutes, or until garlic is softened and aromatic. Add greens, and cook while stirring for 3-4 minutes more, or until fully wilted. Stir in the cranberries and vinegar. Taste and season as desired with salt and pepper. Remove greens to a bowl, and cover to keep warm.
Wipe out the skillet and place over medium-high heat. Add 1 pat butter and 1 teaspoon olive oil. When the butter stops foaming, add chicken and cook without turning or moving about 3 minutes, or until it is well-browned on the bottom. Turn over, adjust heat to medium and cook 2-3 minutes more, or until the second side is well browned and chicken is firm to the touch.
Remove chicken from the skillet and set aside. Turn off the heat, and add cooking wine. Use a wooden spoon or high-temp spatula to scrape all the brown bits off the bottom of the pan while the wine evaporates.
Return skillet to medium heat, and add remaining 1 pat butter and remaining 1 teaspoon olive oil. Add onion and cook while stirring occasionally, about 8 minutes, or until onions are softened and golden brown.
Sprinkle 1 tablespoon of the reserved seasoned flour over the onions and stir to coat. Cook while stirring 2 minutes. Add 3/4 cup water, Bragg Liquid Aminos and thyme; cook while stirring about 3 minutes, or until the gravy begins to thicken. Stir in mustard, milk and gingersnaps. Cook, stirring, about 2 minutes, or until the gravy is thick enough to coat the back of a spoon. Reduce heat to low, return the chicken to the skillet, and simmer 3-5 minutes, turning once. If gravy is too thick, stir in a little water, and remove from heat.
Divide chicken between 2 plates. Cover with onion mixture, and serve with warm greens mixture on the side. Enjoy!