Chicken and Kale in Parmesan Cream Sauce recipe

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Ingredients

1 bunch kale, stemmed and chopped
½ cup water
2 tablespoons red wine vinegar
1 pinch sea salt
6 ounces skinless, boneless chicken breast, diced
¾ cup heavy whipping cream
2 tablespoons butter
¼ teaspoon ground black pepper
1 (3 ounce) package grated Parmesan cheese

Nutrition Info

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
servingSize: -
sodium: 1071.5 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

2 servings

Recipe Note

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.

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