Recipe by soxinsc
"One of the vendors at the local farmers market was having a special on end-of-harvest kale. I figured it would go well with chicken and stumbled into this. The sauce is pretty heavy, and the kale and vinegar give it a good tangy flavor. My wife is allergic to garlic, otherwise I would have used 1/2 teaspoon of it instead of the salt. Serve over noodles or spaghetti."
Watch video tips and tricks
kale, stemmed and chopped
red wine vinegar
skinless, boneless chicken breast, diced
heavy whipping cream
ground black pepper
1 (3 ounce) package
grated Parmesan cheese
I almost bypassed this one simply due to the high calorie and fat content, but I am really glad I tried it. I used what I had on hand and followed the recipe, but used a few lighter ingredients (2% milk, half the butter, etc). I sauteed and browned the chicken, and took a tip from another reviewer and added chopped portobella mushrooms, because I had one that needed to be used up. The original poster omitted the garlic due to an allergy, so I sauteed a couple of chopped cloves of garlic with the mushrooms. I had fresh Italian herbs in the garden, so I added those (finely chopped) toward the end, and served it with some freshly ground pepper . I felt it needed more than just salt as a seasoning. It probably didn't get quite as thick it would using the heavy whipping cream, but my family was happy to sop it it up with bread (next time I'll use a little cornstarch as a thickener). Even lightened up, this one is a keeper.
The amount of cream, cheese and butter really detract from the health benefits of kale and chicken breast. The taste is pretty good, although the cheese made it chewy. I won't make it again.
This was absolutely delicious! I used light cream instead of heavy cream, but otherwise followed the directions exactly. This recipe is a keeper
I used half & half (didn't have whipping crm) one clove of garlic minced, garlic powder, a little onion powder and grated parm cheese (the powdery kind as it's all I had). My husband & I both liked it! Next time we will also add mushrooms and may get grated parm cheese. Husband isn't a kale fan, but said it gave great flavor to the meal. Also, we served it with brown rice. YUM thanks!
This was DELICIOUS! I used baby kale so I didn't have to mess with de-stemming (and I had it); 2% milk and some cornstarch (didn't have heavy whipping cream); a blend of Parmesan, asiago, and Romano cheeses (what I had - sensing a theme? LOL!); minced garlic; more salt and pepper; served over/mixed with rigatoni; and garnished with a bit of basil and shaved Parmesan (not necessary, but I love garnishes). If you don't have or like kale, spinach would be a perfectly wonderful substitute. I will DEFINITELY use this recipe again and again! Thank you!
I found a new favorite!!! I used the advice of others who reviewed it, I did skip the red wine vinegar though, but I did add greek olives and lots of garlic, it was fantastic!! Served it over spaghetti. Next time I will add artichokes as well. I will use this recipe over and over again!
I made this for dinner tonight and everyone in the family LOVED it! I did go the lower fat route by using 2% milk and corn starch, and added 2 cloves of garlic, plus a little salt. It was very, very good. I couldn't help think that maybe a little white wine would go good in it too? Will definitely make this one again!
Wow, just wow!!! Next time I will add more kale, but I love kale.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Kale in Parmesan Cream Sauce
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 533
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make this savory Salvadorian stewed chicken dish.
See how to make chicken breasts in a creamy dill and caper sauce.
See how to make cheesy chicken chimichangas in a savory sauce.