Chicken With Kale And Wild Mushrooms Recipe

Name: Chicken With Kale And Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb kale, tough stems discarded, leaves cut into 2-inch pieces; 1 tablespoon all-purpose flour; 2 teaspoons unsalted butter, softened; 1 tablespoon extra virgin olive oil; 2 teaspoons extra virgin olive oil; 3 ounces thick slab bacon, cut into 1-by- 1/4 -inch matchsticks; 24 ounces chicken breast halves (skinless, boneless); salt & freshly ground black pepper; 1/2 lb wild mushrooms, such as oyster or 1/2 lb chanterelle mushroom, sliced 1/3 inch thick; 3 medium shallots, minced; 1/3 cup dry white wine; 2/3 cup chicken stock or 2/3 cup low sodium chicken broth; 2 teaspoons fresh lemon juice

Servings: persons

1 lb kale, tough stems discarded, leaves cut into 2-inch pieces
1 tablespoon all-purpose flour
2 teaspoons unsalted butter, softened
1 tablespoon extra virgin olive oil
2 teaspoons extra virgin olive oil
3 ounces thick slab bacon, cut into 1-by- 1/4 -inch matchsticks
24 ounces chicken breast halves (skinless, boneless)
salt & freshly ground black pepper
1/2 lb wild mushrooms, such as oyster or 1/2 lb chanterelle mushroom, sliced 1/3 inch thick
3 medium shallots, minced
1/3 cup dry white wine
2/3 cup chicken stock or 2/3 cup low sodium chicken broth
2 teaspoons fresh lemon juice

1
Blanch the kale in a large pot of salted water until limp, about 2 minutes.
2
Drain well, pressing to extract excess water. In a small bowl, blend the flour and butter until smooth.
3
Heat 1 teaspoon of the oil in a large nonreactive skillet.
4
Add the bacon and saute over high heat until browned and crisp, about 4 minutes.
5
Using a slotted spoon, transfer the bacon to paper towels to drain.
6
Pour the rendered fat into a small bowl.
7
Heat 1 teaspoon of the oil and 1 teaspoon of the reserved bacon fat in the skillet. Separate the tenders from the chicken breasts.
8
Season the chicken with salt and pepper. Add the breasts to the skillet and cook over moderately high heat until brown and crusty on the bottom, about 4 minutes.
9
Turn and cook the other side until lightly browned, about 3 minutes. Brown the chicken tenders in another teaspoon of oil.
10
Transfer the chicken to a platter and cover loosely with foil.
11
Heat 1 teaspoon of the oil and 1 teaspoon of the bacon fat in the skillet.
12
Add the mushrooms, shallots and 2 tablespoons of water, season with salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables are softened and browned, about 6 minutes.
13
Transfer to a bowl and keep warm.
14
Pour the wine into the skillet and cook over high heat, scraping the bottom of the pan to loosen any browned bits, until reduced to a few tablespoons.
15
Add the chicken stock and cook until reduced to 1/2 cup, about 3 minutes.
16
Whisk in the flour paste and cook until the sauce thickens.
17
Add the mushrooms and cook until warmed through. Transfer to a small bowl and stir in any accumulated juices from the chicken.
18
Wipe out the skillet and return it to high heat. Add the remaining 1 teaspoon oil and 1 more teaspoon of the bacon fat.
19
Add the kale, season with salt and pepper and saute until just beginning to brown, about 3 minutes. Stir in the reserved bacon and the lemon juice.
20
Arrange the kale on 4 dinner plates. Top with the chicken breasts and mushroom sauce and serve.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb kale, tough stems discarded, leaves cut into 2-inch pieces, 1 tablespoon all-purpose flour, 2 teaspoons unsalted butter, softened, 1 tablespoon extra virgin olive oil, and more.

Yes, Chicken With Kale And Wild Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken With Kale And Wild Mushrooms

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