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Post by barb43 on Sept 12, 2019 17:00:24 GMT
Parmesan, Chicken, and Kale Saute - A One Skillet DishIngredients: 2 tablespoons olive oil 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch-thick strips Kosher salt Freshly ground black pepper 1 medium yellow onion, diced 3 cloves garlic, minced Pinch red pepper flakes 1 large bunch flat-leaf kale (about 12 ounces), stems removed and leaves coarsely chopped 1/2 cup dry white wine 1/2 cup grated Parmesan cheese 1 tablespoon freshly squeezed lemon juice Instructions: Heat the oil in a large skillet over medium heat until shimmering. Add the chicken, season with salt and pepper, and sauté until cooked through, 5 to 7 minutes. Transfer the chicken to a plate and cover to keep warm.
Add the onion, garlic, and pepper flakes to the skillet. Sauté until the onions are starting to soften, about 2 minutes. Stir in the kale, wine, and a pinch of salt. Cover and cook for about 5 minutes, stirring occasionally, until the kale is just tender.
Return the chicken and any accumulated juices to the skillet. Add the Parmesan and lemon juice and stir to combine. Taste and season with more salt and pepper as needed. Notes: If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days.
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Post by barb43 on Sept 12, 2019 19:43:13 GMT
How I modified it:
Ingredients:
2 tablespoons olive oil
1 1/4 pounds turkey breast cutlets
Mrs. Dash Italian
Freshly ground black pepper
1 medium yellow onion, diced
1 tsp of garlic in a jar
1 5-oz plastic container of organic baby kale-spinach-red chard
1/2 cup white cooking wine
1/4 cup pine nuts
1/2 cup grated Parmesan cheese
Instructions:
Heat the oil in a large skillet over medium heat until shimmering. Add the turkey, season with Mrs. Dash and pepper, and sauté until cooked through, 5 to 7 minutes. Transfer the turkey to a plate and cover to keep warm.
Add the chopped onion and garlic to the skillet. Sauté until the onions are starting to soften, about 2 minutes. Stir in the greens, wine, and the pine nuts. Cover and cook for about 5 minutes, stirring occasionally, until the greens have wilted a bit, but not too much.
Return the turkey and any accumulated juices that were on the plate to the skillet. Add the Parmesan and stir to combine. Taste and season with more salt and pepper as needed.
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