Chicken with Kale and Wild Mushrooms Recipe

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Chicken with Kale and Wild Mushrooms
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Ingredients
12
Count
Nutrition
328
Calories
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Ingredients:

Directions:

  1. Blanch the kale in a large pot of salted water until limp, about 2 minutes. Drain well, pressing to extract excess water. In a small bowl, blend the flour and butter until smooth.
  2. Heat 1 teaspoon of the oil in a large nonreactive skillet. Add the bacon and sauté over high heat until browned and crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour the rendered fat into a small bowl.
  3. 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. 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. Transfer the chicken to a platter and cover loosely with foil.
  4. Heat 1 teaspoon of the oil and 1 teaspoon of the bacon fat in the skillet. 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. Transfer to a bowl and keep warm.
  5. 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. Add the chicken stock and cook until reduced to 1/2 cup, about 3 minutes. Whisk in the flour paste and cook until the sauce thickens. Add the mushrooms and cook until warmed through. Transfer to a small bowl and stir in any accumulated juices from the chicken.
  6. Wipe out the skillet and return it to high heat. Add the remaining 1 teaspoon oil and 1 more teaspoon of the bacon fat. Add the kale, season with salt and pepper and sauté 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.
  7. Serve With: Baked or mashed potatoes.
  8. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 328.38 Kcal (1375 kJ)
Calories from fat 145.54 Kcal
% Daily Value*
Total Fat 16.17g 25%
Cholesterol 29.54mg 10%
Sodium 599.92mg 25%
Potassium 1073.78mg 23%
Total Carbs 29.78g 10%
Sugars 8.81g 35%
Dietary Fiber 3.1g 12%
Protein 17.64g 35%
Vitamin C 144.8mg 241%
Vitamin A 1.2mg 39%
Iron 2.5mg 14%
Calcium 206.3mg 21%
Amount Per 100 g
Calories 95.54 Kcal (400 kJ)
Calories from fat 42.34 Kcal
% Daily Value*
Total Fat 4.7g 25%
Cholesterol 8.59mg 10%
Sodium 174.54mg 25%
Potassium 312.41mg 23%
Total Carbs 8.66g 10%
Sugars 2.56g 35%
Dietary Fiber 0.9g 12%
Protein 5.13g 35%
Vitamin C 42.1mg 241%
Vitamin A 0.3mg 39%
Iron 0.7mg 14%
Calcium 60mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.3
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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