Palm Sugar Chicken With Rainbow Chard

• 2 tbsp olive oil
• 4 small boneless chicken breasts, with skin
• 1/3 cup finely chopped palm sugar or packed brown sugar
• 1/3 cup oyster sauce
• 9 oz mixed mushrooms, thickly sliced
• 1 clove garlic, crushed
• 2 tsp finely grated fresh ginger
• 6 None rainbow chard leaves and stalks, thickly shredded
• None None Lemon wedges, to serve

1. Preheat the oven to 425u0b0F. Heat 1 tbsp of the oil in a large skillet on high heat. Add chicken, skin-side down, and cook 2 mins or until browned. Turn; cook 1 min more. Transfer chicken, skin-side up, to a baking pan.
2. Mix sugar and oyster sauce in a small bowl. Brush chicken with sugar mixture. Bake 8-10 mins or until cooked through. Cover with foil. Let stand for 5 mins. Slice thickly.
3. Meanwhile, heat remaining 1 tbsp oil in same skillet on medium heat. Add mushrooms, garlic and ginger. Cook and stir 2-3 mins or until tender. Add chard. Cook, covered, shaking pan occasionally, 2-3 mins or until chard wilts. Season.
4. Place chard mixture on serving plates. Top with chicken; drizzle with pan juices. Serve with lemon wedges.

olive oil, chicken breasts, palm sugar, oyster sauce, mixed mushrooms, clove garlic, ginger, chard, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/24429 (may not work)