Wednesday, September 05, 2007
Skillet Chicken and Kale
6 Strips bacon
1 Bunch of kale, blanched
2 Chicken breasts
1/2 Onion, peeled and chopped
Salt & Pepper
1 Tbsp all purpose flour
2 Tsp Butter
1 Can of chicken broth
1/3 Cup of dry white wine
2 Tsp Lemon Juice
In a large skillet, fry your bacon until crispy. Remove and drain bacon on paper towels, reserve bacon. Leave bacon drippings in skillet, add some olive oil. Salt & pepper the chicken breasts and put in skillet to brown. Cover to cook. Blanche the kale. Cream the butter and flour together until smooth and reserve. After chicken is brown and mostly cooked, remove to a plate and add a little more olive oil. Throw in the chopped onion and brown it. Then add 2 Tbsp of water and scrape up the pan drippings. Add the chicken broth and white wine. Put the chicken breasts back in the skillet, add the blanched kale on top. Cover and let it simmer until chicken breasts are done. Remove the chicken breasts. Add the creamed butter/flour mixture to the skillet and stir to thicken. Remove the kale and pour the thickened liquid over the top. Sprinkle with the bacon and lemon juice and serve. You can serve with rice. Note - fresh mushrooms would be good with this too. Servings - 2
Source - Me!
Pineapple and Cool Whip
1 can of pineapple chunks in light syrup
Cool Whip (Lite if you desire)
For a quick dessert add some pineapple chunks in a dessert bowl and top with a dollop of Cool Whip! For a little extra, put this on top of a slice of Angel Food Cake.
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