Ingredients

• 1 tablespoon olive oil
• 3/4 lb skinless chicken breast, boneless (tenderloins work great)
• pepper
• 2 teaspoons fresh thyme, finely chopped
• 4 heads Belgian endive, cored and cut into 1/2 inch thick slices
• 2 teaspoons raw honey
• 1 tablespoon fresh lemon juice
• 1/2 cup low sodium chicken broth
• 2 tablespoons parsley, chopped

Instructions

1. Heat oil in a large skillet on high.

2. Season both sides of chicken with pepper and thyme and brown for 2 to 3 minutes per side. (less if using tenderloins).

3. Remove from pan and reserve.

4. In same skillet, add endive, honey, lemon juice and broth and boil until liquid is syrupy, 6 to 8 minutes.

5. Return chicken to skillet, add parsley and toss until chicken is coated with pan juices.

6. Serve immediately.