One of the vendors at the local farmers market was having a special on end-of-harvest kale. I figured it would go well with chicken and stumbled into this. The sauce is pretty heavy, and the kale and vinegar give it a good tangy flavor. My wife is allergic to garlic, otherwise I would have used 1/2 teaspoon of it instead of the salt. Serve over noodles or spaghetti.
Provided by soxinsc
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Combine kale, water, red wine vinegar, and sea salt in a saucepan; cook over medium heat until the kale wilts, about 5 minutes. Remove from heat and drain, reserving the liquid. Set the kale aside.
- Combine the reserved liquid and the chicken in the saucepan over medium heat; cook and stir until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the kale, cream, butter, and black pepper through the chicken; cook, stirring occasionally, until the butter melts and the mixture is hot, about 10 minutes. Sprinkle Parmesan cheese over the mixture; cook and stir until the cheese melts and the sauce thickens, 3 to 5 minutes.
Nutrition Facts : Calories 801.4 calories, Carbohydrate 27.9 g, Cholesterol 239.2 mg, Fat 59.2 g, Fiber 4.5 g, Protein 45.2 g, SaturatedFat 35.6 g, Sodium 1071.5 mg, Sugar 0.5 g
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