1 (12 ounce) bag Cut 'N Clean Greens Beet Greens
1 tablespoons olive oil
1 tablespoon butter
4 (4 to 6 ounce) boneless, skinless chicken breasts
Freshly ground black pepper
All purpose flour for dredging
8 ounces mushrooms, sliced
1/2 cup Marsala wine
1 cup very low-sodium chicken broth
In a 12-inch nonstick skillet over medium-high heat, cook beet greens until they wilt, about 3-4 minutes, turning occasionally. Add 1-2 tablespoons of water to keep the green from sticking to the pan, if needed. Remove greens from pan to a bowl and set aside.
Rinse out skillet and then heat olive oil and butter in the same skillet. While fat is heating, season the chicken on both sides with salt and pepper and dredge pieces in flour.
Sauté the chicken over medium-high heat until golden brown, about 2 minutes per side. Remove chicken to a plate.
Add the mushrooms to the pan, season with salt and pepper and cook, stirring occasionally, until tender, about 5-7 minutes. Add Marsala and deglaze the pan (stir with a wooden spoon to release any caramelized bits that may be stuck to the pan), turn up the heat and cook until the wine is almost completely evaporated.
Add the chicken broth, chicken and any juices that have accumulated on the platter. Turn down the heat and simmer, uncovered, until the chicken is cooked through, about 10 minutes.
Remove the chicken to a clean serving platter and keep warm.
Turn the heat up again and boil the broth-mushroom mixture until it has reduced by half, about 3-5 minutes.
Quickly microwave the reserved bowl of wilted beet greens so the greens are rewarmed, then arrange the greens as a bed on 4 dinner plates. Top with a chicken breast, and spoon the sauce evenly over the chicken.
This goes well alongside some steamed brown rice.