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."
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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 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!
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!
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
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