Smothered Chicken with Mushrooms, Kale and a Creamy Herb Sauce
A great combination of umami mushroom and soy with creamy herb to make a new flavor that's perfect over these seared chicken breasts!
Equipment
- Skillet with lid
- Kitchen knife
Ingredients
- 2 large Chicken Breasts
- 3 handfuls Fresh Kale
- 1 1/2 cups Sliced Mushrooms Any variety is great! Cremini, shiitake, portabella...I used baby bella
- 2 sprigs Fresh Thyme
- 1/2 tbsp Italian Seasoning
- 1/2 cup Heavy Whipping Cream
- 2/3 cup Stock
- 2 tbsp Olive Oil
- 1 tbsp Butter
- 3 cloves Garlic
- 1/4 medium Onion
- 2 tbsp Soy Sauce or Liquid Aminos
- Salt and Pepper
Instructions
- Taking chicken breast, slice each in half lengthwise to get a thin breast. Heat a bit of oil in the pan and add breasts, sprinkling each side with Italian seasoning, salt and pepper. Flip to sear each side and remove from pan, setting aside. Leave drippings in the pan!
- Add olive oil and butter to the skillet and deglaze, scrapping up any bits in the pan. Add minced garlic and chopped onions and cook until fragrant but not browned.
- Add sliced mushrooms and stir well to coat. When mushrooms are softened, add fresh thyme and cook until the aroma is released.
- Add soy/aminos and stir to combine well with the mushrooms. As these absorb the sauce, add chopped kale. Stir to coat with some of the cooking oil and, when starting to soften, slowly add stock.
- Simmer stock until the kale is a soft consistency. Add in cream and simmer to absorb flavors. Adjust salt and pepper to taste.
- When sauce is reduced slightly to desired amount, add chicken back to the pan and cover with the sauce. Place lid and allow to cook for a few minutes.
- This dish is great over a thin pasta or cauli rice! Serve with freshly grated parmesan if you'd like more cheese flavor. Enjoy!