Sauteed Chicken with Radicchio & Leeks

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large leek, white and light green parts only, sliced into thin rounds
• 1 small head radicchio, cored and sliced into thin strips
• 1/2 cup chicken broth
• 2 tablespoons balsamic vinegar

Instructions:

1. Season the chicken breasts with salt and pepper. Dredge them in the flour, shaking off any excess.
2. Heat the olive oil and butter in a large skillet over medium-high heat. When the butter has melted, add the chicken breasts and cook until browned on both sides and cooked through, about 6-8 minutes per side. Transfer the chicken to a plate and cover to keep warm.
3. Add the leek to the skillet and cook, stirring occasionally, until softened, about 5 minutes. Add the radicchio and continue to cook until wilted, about 2-3 minutes more.
4. Pour in the chicken broth and balsamic vinegar and bring to a simmer. Cook, stirring occasionally, until the liquid has reduced by about half and the mixture is slightly thickened, about 5 minutes.
5. Return the chicken breasts to the skillet and turn to coat with the sauce. Serve hot. Enjoy!