Chicken With Kale And Wild Mushrooms

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb kale, tough stems discarded, leaves cut into 2-inch pieces
• 1 tablespoon all-purpose flour
• 2 teaspoons unsalted butter, softened
• 1 tablespoon extra virgin olive oil
• 2 teaspoons extra virgin olive oil
• 3 ounces thick slab bacon, cut into 1-by- 1/4 -inch matchsticks
• 24 ounces chicken breast halves (skinless, boneless)
• salt & freshly ground black pepper
• 1/2 lb wild mushrooms, such as oyster or 1/2 lb chanterelle mushroom, sliced 1/3 inch thick
• 3 medium shallots, minced
• 1/3 cup dry wine
• 2/3 cup chicken stock or 2/3 cup low sodium chicken broth
• 2 teaspoons fresh lemon juice

Recipe

• 1 blanch the kale in a large pot of salted water until limp, about 2 minutes.
• 2 drain well, pressing to extract excess water. in a small bowl, blend the flour and butter until smooth.
• 3 heat 1 teaspoon of the oil in a large nonreactive skillet.
• 4 add the bacon and sauté over high heat until browned and crisp, about 4 minutes.
• 5 using a slotted spoon, transfer the bacon to paper towels to drain.
• 6 pour the rendered fat into a small bowl.
• 7 heat 1 teaspoon of the oil and 1 teaspoon of the reserved bacon fat in the skillet. separate the tenders from the chicken breasts.
• 8 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.
• 9 turn and cook the other side until lightly browned, about 3 minutes. brown the chicken tenders in another teaspoon of oil.
• 10 transfer the chicken to a platter and cover loosely with foil.
• 11 heat 1 teaspoon of the oil and 1 teaspoon of the bacon fat in the skillet.
• 12 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.
• 13 transfer to a bowl and keep warm.
• 14 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.
• 15 add the chicken stock and cook until reduced to 1/2 cup, about 3 minutes.
• 16 whisk in the flour paste and cook until the sauce thickens.
• 17 add the mushrooms and cook until warmed through. transfer to a small bowl and stir in any accumulated juices from the chicken.
• 18 wipe out the skillet and return it to high heat. add the remaining 1 teaspoon oil and 1 more teaspoon of the bacon fat.
• 19 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.
• 20 arrange the kale on 4 dinner plates. top with the chicken breasts and mushroom sauce and serve.