Creamy Kale and Mushrooms Chicken

Makes 4 Servings

This recipe is adapted from a dish I found one year in Saveur magazine. I don’t even think it remotely resembles the original recipe now, and it has become one of my favorite dinners during the winter months.  It’s creamy, comforting, and filled with loads of healthy nutrients! Mushrooms are filled with B-vitamins which help to keep your energy up during the dark days of winter and kale is a classic superfood! It helps your digestive system, filled with vitamin A and C, which are antioxidants, loaded with fiber, which helps your digestive system and and can even help to lower cholesterol!


4 (6-ounce) chicken breasts, pounded ¾-inch thick

½ teaspoon sea salt

½ teaspoon ground black pepper

1(8-ounce) package cremini mushrooms, sliced

2 tablespoons grass-fed unsalted butter

2 small shallots, peeled and sliced thinly

1 bunch Tuscan kale, stems removed and chopped

¾ cup chicken bone broth

¼ cup champagne vinegar

½ cup heavy whipping cream


Heat oil in a large skillet over medium heat. Sprinkle chicken evenly with salt and pepper. Add to the pan and cook for 4 minutes until golden brown, turn chicken over. Add mushrooms to the pan and add butter. Cook for about 2 minutes until mushrooms are golden brown, turn over, and add shallots. Cook for 2 minutes more. Add kale and broth. Cover with a lid and cook for 5 minutes until the kale is wilted and tender. Uncover, add vinegar, stirring to combine. Increase heat to high and add heavy cream. Bring to a boil and reduce until thick and creamy, about 5 minutes. Serve immediately.