- 1 bunch kale, stemmed and chopped
- 1/2 cup water
- 2 tablespoons red wine vinegar
- 1 pinch sea salt
- 6 ounces skinless, boneless chicken breast, diced
- 3/4 cup heavy whipping cream
- 2 tablespoons butter
- 1/4 teaspoon ground black pepper
- 1 (3 ounce) package grated Parmesan cheese
- 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.
04/09/2017
recipepes.com
Chicken and Kale in Parmesan Cream Sauce, recipe
PT15M
PT1H
5
455 calories
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