Pan-Steamed Chicken Cutlets with Bitter Greens Cream

• 2 heads chicory, well washed and finely chopped
• 2 heads escarole, well washed and finely chopped
• Salt

Add the chopped greens to a nonstick 10-inch skillet, toss with salt and pepper to taste, and cook over low heat, covered, until the juices are running out of the greens and they have completely wilted. Empty the greens into a colander and gather their juices in a bowl. Set the greens in a dish and keep warm.

Mix the greens juices and cream together in a small saucepan and reduce over m