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Chicken with Kale and Wild Mushrooms

Chicken with Kale and Wild Mushrooms
Chicken with Kale and Wild Mushrooms might be just the main course you are searching for. One serving contains 451 calories, 47g of protein, and 20g of fat. This recipe serves 4. This recipe covers 46% of your daily requirements of vitamins and minerals. A mixture of bacon, lemon juice, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

1
Blanch the kale in a large pot of salted water until limp, about 2 minutes.
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WaterWater
KaleKale
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PotPot
2
Drain well, pressing to extract excess water. In a small bowl, blend the flour and butter until smooth.
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ExtractExtract
ButterButter
All Purpose FlourAll Purpose Flour
WaterWater
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BowlBowl
3
Heat 1 teaspoon of the oil in a large nonreactive skillet.
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Cooking OilCooking Oil
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Frying PanFrying Pan
4
Add the bacon and saut over high heat until browned and crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.
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BaconBacon
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Slotted SpoonSlotted Spoon
Paper TowelsPaper Towels
5
Pour the rendered fat into a small bowl.
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6
Heat 1 teaspoon of the oil and 1 teaspoon of the reserved bacon fat in the skillet. Separate the tenders from the chicken breasts. Season the chicken with salt and pepper.
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Chicken BreastChicken Breast
Salt And PepperSalt And Pepper
Bacon DrippingsBacon Drippings
Whole ChickenWhole Chicken
Chicken TendersChicken Tenders
Cooking OilCooking Oil
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Frying PanFrying Pan
7
Add the breasts to the skillet and cook over moderately high heat until brown and crusty on the bottom, about 4 minutes. Turn and cook the other side until lightly browned, about 3 minutes. Brown the chicken tenders in another teaspoon of oil.
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8
Transfer the chicken to a platter and cover loosely with foil.
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Aluminum FoilAluminum Foil
9
Heat 1 teaspoon of the oil and 1 teaspoon of the bacon fat in the skillet.
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Bacon DrippingsBacon Drippings
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Frying PanFrying Pan
10
Add the mushrooms, shallots and 2 tablespoons of water, season with salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables are softened and browned, about 6 minutes.
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Salt And PepperSalt And Pepper
VegetableVegetable
MushroomsMushrooms
ShallotShallot
WaterWater
11
Transfer to a bowl and keep warm.
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BowlBowl
12
Pour the wine into the skillet and cook over high heat, scraping the bottom of the pan to loosen any browned bits, until reduced to a few tablespoons.
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13
Add the chicken stock and cook until reduced to 1/2 cup, about 3 minutes.
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Chicken StockChicken Stock
14
Whisk in the flour paste and cook until the sauce thickens.
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SauceSauce
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15
Add the mushrooms and cook until warmed through.
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MushroomsMushrooms
16
Transfer to a small bowl and stir in any accumulated juices from the chicken.
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17
Wipe out the skillet and return it to high heat.
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18
Add the remaining 1 teaspoon oil and 1 more teaspoon of the bacon fat.
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Bacon DrippingsBacon Drippings
Cooking OilCooking Oil
19
Add the kale, season with salt and pepper and saut until just beginning to brown, about 3 minutes. Stir in the reserved bacon and the lemon juice. Arrange the kale on 4 dinner plates. Top with the chicken breasts and mushroom sauce and serve.
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Chicken BreastChicken Breast
Salt And PepperSalt And Pepper
Lemon JuiceLemon Juice
MushroomsMushrooms
BaconBacon
SauceSauce
KaleKale
1
Baked or mashed potatoes.
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PotatoPotato
2
Wine Recommendation: The key to a successful wine match here is balancing the flavors of the smoked bacon, kale, and mushrooms. They suggest a light red with some ripe fruitiness to play off the sharpness of the greens and the meat. A West Coast Pinot Noir, such as the 1993 Erath Willamette Valley from Oregon or the 1993 Sanford Santa Barbara from California, would be an excellent choice.
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WineWine
MushroomsMushrooms
GreensGreens
BaconBacon
KaleKale
MeatMeat
DifficultyHard
Ready In45 m.
Servings4
Health Score73
Very Healthy
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