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.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 801 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.