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Kale, Mushroom and Fennel Chicken

  • evergreenthemagazi
  • Apr 4
  • 2 min read

This is a tasty chicken dish that uses great herbs and mushrooms — the best comfort food for a rainy night.


 ingredients

 

Prep time: 10 minutes

Yields: 12-15

 

 

2-4                       organic, hormone-free chicken breasts            

1 cup                sliced mushrooms                         

1/2-1 cup        chicken broth

3 tbsp                  olive oil                                      

1/4 cup            dairy-free sour cream

2 tsp                    minced garlic                            

2 tbsp              whole grain mustard

2 leeks                thinly sliced                               

2 tsp                dried tarragon

2 fennel bulbs   cored, roughly sliced                

5 cups                 kale, ribs removed,                   

salt and pepper to taste

crushed red pepper to taste 


Instructions


Preheat over to 400 º. Toss leeks and fennel in enough olive oil, salt and pepper to coat. Place on baking sheet and bake, stirring frequently, until charred, about 25 minutes. While these are baking, toss kale with olive oil, salt, and pepper to coat. Add kale to the baking sheet for the last 5-8 minutes. Remove from oven. Turn oven down to 350 º.

 

Salt and pepper chicken breasts. Add 1 tbsp olive oil and garlic to an oven-proof sauté pan and sweat about 1-2 minutes. Add chicken breasts and sear on both sides (about 3-5 minutes each side) and then cook off in the oven until chicken reaches internal temps of 165 º.

 

Remove pan with chicken from oven and place on burner with medium heat (caution: handle with be hot from the oven). Add mushrooms, broth, yogurt, tarragon and mustard to the pan. Bring to a boil and let thicken slightly, about 5 minutes. Add baked vegetables salt, pepper and crushed red pepper to taste and cook for one minute.

 

Remove from heat and serve with rice, quinoa or pasta. ENJOY!

 





 
 
 

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