This delectable springtime dish starts with thinly sliced chicken cutlets.  Seared in a pan until lightly browned and tender, the chicken is then kept warm while you make the vegetable sauté, right in the same pan.  A lovely springtime combination of wilted escarole leaves and red onion, cooked with a bit of white wine, matchstick carrots and shaved, salty Pecorino cheese to finish. Brightly flavored and colorful, this is weeknight meal that you will certainly remember!

(To view this recipe, click on the following link: http://www.cookinglight.com/food/quick-healthy/quick-easy-chicken-recipes/skillet-chicken-escarole-pecorino-1)

Tagged: carrots, chicken, chicken cutlets, Cooking Light, escarole, pecorino cheese, red onion, skillet chicken, white wine