Lightened Up Chicken Piccata with Kale

Oh hey guys. Here I am. I'm still cooking and eating. I swear. I'm just so busy, as you can imagine. Work has been busy, Brian did an Iron Man, wedding is like 1 month away. Too much, too much.

I've been trying to make quick and easy recipes lately because that's really all I've got time for. This recipe reminds me of college because one of my friends used to make us Chicken Piccata all the time. I love it. The lemon and the capers gets me every time. But since I'm in wedding prep mode, I needed a good substitute for the pasta it's usually served with. I opted for kale. It's sturdy and delicious.

Chicken Piccata with Kale
makes 2 servings

1 lb boneless, skinless chicken breast
1/2 cup flour
garlic powder
salt and pepper
olive oil

for the sauce
2 tbsp shallots (diced)
1 clove garlic (minced)
1/2 lemon (thinly sliced)
2 tbsp capers
3/4 cup chicken broth
salt and pepper
1 tbsp unsalted butter

for the kale
1 bunch kale (stems removed, rough chop)
1 tbsp shallots (diced)
1 clove garlic (minced)
salt and pepper
olive oil

Start by pre-heating the oven to 225 degrees.  Let's start with the chicken. Cut your chicken into thin pieces and then pound them out so that they're only about 1/4 - 1/2 inch thick. Sprinkle both sides of the chicken with salt, pepper and garlic powder/granulated garlic. 

Next, put the flour in a shallow bowl. Coat both sides of the chicken in flour, patting off excess.

Heat a large skillet over medium high heat and add olive oil.  Drop the chicken in in batches. You should be able to fit about 3 pieces per batch. Let one side crisp up for 5 minutes. Flip and cook other side for 4-5 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat this step until all chicken has been fried in oil. Make sure to add more oil with each batch.

Once all chicken is on the baking sheet in the oven, lower heat to medium. Add olive oil and shallots. Let cook for 4 minutes. Next add the garlic and cook for 1 more minute. Now add chicken broth, lemon slices, capers and some salt and pepper. Bring to a simmer. Let thicken and simmer for about 10 minutes. 

Cook the kale at the same time as you start making the sauce. Heat saute pan over medium heat. Add olive oil and shallots. Let cook for 3 minutes. Add garlic and cook for 1 minute. Now add kale, salt and pepper. Let cook for 5-7 minutes. Kale should be tender but not completely wilted. 

After sauce has been simmering for 10 minutes, turn off heat and add butter. Mix until melted. Remove chicken from oven.

Place a pile of kale on a plate. Top with 2 pieces of chicken and pour a good amount of sauce over top of both.

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