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Brazilian Plantains With Leafy Greens And Chicken

Brazilian Plantains With Leafy Greens And Chicken comes together with Butter Or Margarine, Plantains, Boneless Skinless Chicken Breast Halves, Onion, and Garlic. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 2
• 4
• 1 bunch
• 1 tbsp
• 1 cup
• 2 clove
• 4
• 1/4 cup
• 1 tsp
• 1/2 tsp
• 1/4 tsp
• 1/4 tsp

Method (preview)

1. 1

   PLANTAINS: with a knife, peel and slice 1/4" thick (2 cups). CHICKEN: pound 1/4-inch thick. GREENS: wash, remove the stems.

2. 2

   Prepare the spiced tomato sauce.

3. 3

   Cover and keep warm.

4. 4

   In a large skillet melt butter or margarine over medium-high heat.

5. 5

   Saute plantain slices 5 minutes, turning once.

6. 6

   Remove from skillet, reserving drippings in pan.

7. 7

   Brown chicken breasts quickly on both sides, turning once.

8. 8

   Add mustard greens and plantains to skillet, cover.

9. 9

   Cook 3 to 5 minutes more or until wilted.

10. 10

    Serve chicken and vegetables with Spiced Tomato Sauce.

11. 11

    Spiced Tomato Sauce: In a large skillet, melt butter; saute onion and garlic until onion is limp.

12. 12

    Add remaining ingredients.

13. 13

    Bring to boiling; reduce heat.

14. 14

    Simmer, covered, 10 minutes.

15. 15

    Return to skillet; cover and keep warm until needed.