Chicken with Romaine Lettuce Sauce

Published February 27, 2014

I found myself with some Romaine lettuce and was just not in the mood for a salad. Probably because it was snowing outside and very cold. I added the lettuce to my chicken and created a wonderful dish.

Chicken with Romaine Lettuce Sauce

oil

1 medium onion, sliced

6 boneless, skinless chicken thighs

flour

salt and pepper

6-8 cups shredded Romaine lettuce

1 c. chicken stock

fresh chopped parsley

hot pepper sauce

Heat oil in a large skillet and cook onion until golden. Meanwhile combine about 1/2 cup of flour in a plastic bag and season with salt and pepper. Add the chicken pieces and shake to coat. Add chicken to the skillet and brown chicken pieces on both sides. Cover and let the chicken cook on medium heat for about 5 minutes longer. Add lettuce and stir in along with the chicken stock, parsley and hot sauce. Cover and allow to cook for 5 -10 more minutes or until chicken in cooked through and sauce has thickened. Serve alone or over pasta or rice. Serves 2-3.

Add lettuce to chicken in the skillet

Ready to serve