Pan Seared Chicken with Sage, Pan-Seared Kale with Carmelized Sweet Onion & Walnuts

Submitted by:
I love quick recipes that are healthy and big on flavor. This simple dish is perfect with our 2008 Wahluke Slope Semillon.

Difficulty: Easy - for beginners
Serves: 2

Preparation time:
Cooking time:

Ingredients

For the Chicken

2 boneless, skinless chicken breasts
Several sprigs fresh sage, washed
Olive Oil
A pinch of dried thyme
Salt and pepper to taste

For the Kale:
1/2 medium sized Walla Walla sweet onion, medium dice
1 clove garlic, minced
1/4 cup walnuts
2-3 cups coarsely chopped stemmed Nero di Toscano (or dinosaur) kale

Method

In a 12" heavy bottomed frying pan heat 1 tablespoon olive oil and a tablespoon butter. Heat until shimmering and add the chicken breasts, salt and pepper the breasts and sprinkle with dried thyme. Flip the breasts after 3-4 minutes and cover the pan. Cook over medium-high an additional three minutes and add the sage to the pan. Flip the breasts once again, placing them on top of the sage. Move the breasts and sage to one side of the pan and add the onion to the other side. Lightly salt the onion. Cover the pan and cook for 2-3 minutes, until the onions are translucent and starting to brown. Add the walnuts and garlic to the onions and gently stir. Mound the kale on top of the onions and drizzle with olive oil. Flip the chicken breasts and cover the pan for 2-3 minutes. When the kale is wilted and bright green adjust salt and pepper if desired, remove the pan from heat and let rest for 5 minutes Plate and serve immediately.

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