Roasted Chicken with Creamed Kale and Mushrooms

Ingredients

• 10 oz Kale
• 5 oz Cremini Mushrooms
• 1 Shallot
• 2 Garlic Cloves
• 4 Thyme Sprigs
• 2 Chicken Breasts
• 6 oz Red Cooking Wine
• 1 ½ Tbsp. Red Wine Vinegar
• 4 oz Evaporated Milk, Whole,
• Canned
• 1 ½ oz Butter
• Olive Oil
• Salt Pepper
• and pat dry. Stem kale and coarsely chop the leaves. Quarter
• mushrooms. Peel and mince shallot. Mince garlic. Stem
• thyme. Rinse chicken breasts and pat dry.

Instructions

1. 1

   Prepare the Ingredients: and pat dry. Stem kale and coarsely chop the leaves. Quarter mushrooms. Peel and mince shallot. Mince garlic. Stem thyme. Rinse chicken breasts and pat dry.

2. 2

   Cook the Chicken: Season chicken breasts with a pinch of salt and pepper. um-high heat. Add chicken breasts to pan and cook until golden brown, about 4-5 minutes. Turn and cook 2 more minutes, or until internal temperature reaches 165 degrees. Set aside and wipe pan clean.

3. 3

   Make the Beurre Rouge: In a small pot, combine shallots, red wine, and vinegar. Bring to a boil and reduce liquid to ¼ cup. Add 1 Tbsp. evaporated milk. Remove from heat and add butter 1 Tbsp. at a time, whisking constantly. Add next piece of butter only when last is completely incorporated. This is a method called “mounting” the butter and makes sauces rich and smooth. Set pot aside and season with salt and pepper. If a smooth textured sauce is desired, pass sauce through a strainer.

4. 4

   Cook the Mushrooms: Heat 2 tsp. olive oil in same pan used to sear chicken over medium heat. Add half the garlic and half the thyme and cook until fragrant, about 20 seconds. Add mushrooms and a pinch of salt and cook until browned and beginning to soften, about 6-8 minutes. Transfer mushrooms to a plate and set aside. Wipe out pan and return to medium heat. Salting mushrooms while they cook will help them release their moisture and caramelize quicker.

5. 5

   Make the Creamed Kale: In same pan, add 1 tsp. olive oil and remaining garlic. Cook 30 seconds and add chopped kale and remaining evapo- rated milk. Cook for 2-3 minutes or until evaporated milk is thick and creamy and kale is wilted. Season to taste with salt

6. 6

   Plate the Dish: Arrange kale and mushrooms on a plate. Spoon sauce onto plate and place a chicken breast on top of sauce. Garnish with remaining thyme.