Pan-Fried Chicken with Cranberry-Orange Relish, Mixed Greens & Feta

Directions

1. 1. Heat a nonstick skillet over medium-high heat to warm.
2. 2. Pat the chicken dry, then cut each piece horizontally to form thin fillets; lightly dust both sides with flour and a pinch of salt.
3. 3. When the skillet is hot, add a drizzle of olive oil and swirl to coat. Cook the chicken until browned and cooked through, about 3–4 minutes per side; transfer to a plate and keep the skillet nearby.
4. 4. Rinse and dry the produce. Prepare the greens and carrots if needed, leaving pre-washed greens as is.
5. 5. Segment the orange by peeling and sectioning, then cut the segments into bite-sized pieces; place them in a small bowl.
6. 6. Slice the green onions crosswise into thin rounds and add to the orange pieces. Set aside.
7. 7. Return the skillet to medium heat; add the orange pieces, green onion, water, cranberries, coriander, and a pinch of salt. Cook briefly, stirring occasionally, until the orange softens and the relish thickens slightly, about 2–3 minutes.
8. 8. In a medium bowl, combine the mixed greens, shredded carrots, feta, and vinaigrette; toss gently to coat.
9. 9. To serve, divide the greens between plates, top with the chicken, then spoon the warm relish over the chicken.