30 Minute Tuscan Chicken Skillet

• Meat

  • 2 Chicken breasts, large

• Produce

  • 7 oz Cremini mushrooms
  • 1 Red onion
  • 1 sprig Rosemary
  • 1/2 cup Sun dried tomatoes
  • 2 cups Tuscan kale, loosely packed

• Canned Goods

  • 1 cup Chicken stock

• Baking & Spices

  • 1 tbsp Flour
  • 1/8 tsp Red pepper flakes
  • 1/4 tsp Salt
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on sweetpeasandsaffron.com

Ingredients

• 1 tablespoon olive oil
• 1 red onion, cut into chunks
• 7 oz/200g cremini mushrooms, sliced
• 1 tablespoon flour
• ¼ teaspoon salt
• 2 large chicken breasts, cut into cubes
• salt & pepper
• ⅛ teaspoon red pepper flakes
• ¼ cup white wine
• 1 sprig of rosemary
• 1 cup chicken stock
• ½ cup sun dried tomatoes, drained and rinsed thoroughly, and sliced thinly
• 2 cups loosely packed tuscan kale, chopped

Directions

• Heat oil in a large non-stick pan over medium heat.
• Add the onion and cook for 2-3 minutes, until softened slightly.
• Add the mushrooms and cook for 3 more minutes. Remove the onions and mushrooms from heat and place them in a large bowl. Add 1 tablespoon flour and ¼ teaspoon salt, and toss to coat.
• Add additional oil to the pan if necessary. Add the chicken breasts and season with salt & pepper and red pepper flakes. Cook for 5-7 minutes, until there is no pink when you cut into one.
• Add the white wine and rosemary, and cook for 1 minute. Add the chicken stock, sun dried tomatoes, and return the mushrooms and onions to the pan.
• Cook, stirring for 3-4 more minutes, until sauce is slightly thickened.
• Stir in the kale and stir until wilted.

Nutrition