Chicken Recipe √ Chicken and Kale in Parmesan Cream Sauce

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.

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

Cooking 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.

Nutrition Facts

• calories801.4
• carbohydrateContent27.9 g
• cholesterolContent239.2 mg
• fatContent59.2 g
• fiberContent4.5 g
• proteinContent45.2 g
• saturatedFatContent35.6 g
• sodiumContent1071.5 mg
• sugarContent0.5 g