Chicken, Grated Beets, and Beet Greens With Orange Butter

Ingredients

1 1/2 tablespoons butter, room temperature, divided

1/4 teaspoon finely grated orange peel

1 tablespoon extra-virgin olive oil, divided

2 skinless boneless chicken breast halves

2 tablespoons chopped shallots

2 mediums red beets with greens, greens stemmed and coarsely chopp

2 teaspoons Sherry wine vinegar, divided

cup water

Preparation

Mix 1 tablespoon butter and 1/4 teaspoon orange peel in small bowl. Season to taste with salt and freshly ground black pepper.

Heat 1/2 tablespoon oil in medium skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper. Add to skillet and sauté until cooked through and golden brown, 4 to 5 minutes per side. Place 1 chicken breast in center of each plate; tent with foil to keep warm.

Melt remaining 1/2 tablespoon butter with 1/2 tablespoon oil in same skillet over medium-high heat. Add shallots; stir until tender and beginning to brown, about 1 minute. Add beet greens; toss until leaves are tender but still bright green, about 2 minutes. Add 1 teaspoon Sherry wine vinegar; stir 30 seconds. Season to taste with salt and freshly ground black pepper.

Spoon greens alongside chicken; cover to keep warm. Add grated beets and 1/3 cup water to same skillet; cover and cook 2 minutes, stirring occasionally. Uncover and continue cooking until beets are tender and water is almost evaporated, stirring often, about 1 minute. Add remaining 1 teaspoon vinegar; stir 30 seconds. Season to taste with salt and pepper.

Spoon beets onto plates. Spoon orange butter atop chicken and serve.