RECIPES FOR KALE AND CHICKEN RECIPES

CHICKEN AND KALE IN PARMESAN CREAM SAUCE RECIPE | ALLRECIPES

Chicken and Kale in Parmesan Cream Sauce Recipe | Allrecipes image

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 Dishes Chicken Parmesan

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2 servings

Number Of Ingredients 9

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

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, CarbohydrateContent 27.9 g, CholesterolContent 239.2 mg, FatContent 59.2 g, FiberContent 4.5 g, ProteinContent 45.2 g, SaturatedFatContent 35.6 g, SodiumContent 1071.5 mg, SugarContent 0.5 g

CHICKEN AND KALE IN CREAM SAUCE RECIPE | ALLRECIPES

Chicken and Kale in Cream Sauce Recipe | Allrecipes image

This chicken thigh and kale recipe features a rich, cream sauce and garlic and onion flavors. Serve with rice, mashed potatoes, or your favorite vegetables--this is great with steamed broccoli or cauliflower!

Provided by Lee Lee

Categories Meat and Poultry Chicken Chicken Thigh Recipes

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 chicken thighs

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil, divided
8 skinless chicken thighs
2 medium brown onions, chopped
1 pinch salt
2 cloves garlic, crushed
1 pound kale leaves, chopped
1 cup heavy cream
salt and ground black pepper to taste

Steps:

Heat 1 tablespoon olive oil in a large skillet or nonstick frying pan over medium-high heat. Add 4 chicken thighs and sear until golden brown, 3 to 4 minutes per side. Remove chicken thighs onto a plate. Repeat with remaining chicken thighs.
Heat the remaining olive oil in the same skillet over medium heat. Add onions and 1 pinch salt. Cook and stir until softened, about 5 minutes. Stir in garlic; cook until fragrant, about 1 minute. Add kale and cook until slightly wilted, about 1 minute.
Pour in heavy cream; season with salt and pepper. Return chicken thighs with their juices to the skillet, ensuring chicken is evenly distributed. Bring cream to a simmer. Cover and cook on medium-low for 8 minutes.
Take the lid off of the skillet and flip chicken thighs. Increase heat to medium and cook, uncovered, until cream starts to thicken, about 4 minutes. Let rest for 2 minutes before serving.

Nutrition Facts : Calories 341.1 calories, CarbohydrateContent 10.3 g, CholesterolContent 119.3 mg, FatContent 22.7 g, FiberContent 1.7 g, ProteinContent 24.5 g, SaturatedFatContent 9.5 g, SodiumContent 129.6 mg, SugarContent 1.2 g

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