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Monday, November 22, 2010

A Simple, Sophisticated Meal


Tonight's meal was clean, classic and delicious. I had minimal time for cooking this evening, so I opted for a quick pan-roasted chicken breast with some sauteed kale to accompany it. The preparation was simple, and yielded wonderful results. Prepare four chicken breasts (trim fat, any undesirable bits) and liberally sprinkle with sea salt and cracked black pepper. Set aside. Wash and remove the stems from one pound of fresh kale. I prefer to rip the kale from it's stalky vein, as they can be tough and dont have a lot of time to cook down in a quick sautee. Mince one small yellow onion and four cloves of garlic. Add about three tablespoons of extra virgin olive oil to a skillet, sautee the onions and garlic until golden, add a few sprinkles of crushed red chiles, and then, add the rinsed, destemmed kale. (I also roughly chopped the leaves before cooking.) Allow the kale to wilt down and cook through. When it's done, sprinkle with sea salt and pepper and set aside. In a separate skillet, heat two tablespoons of extra virgin olive oil on medium high heat. Add the prepped chicken breasts and allow to sear on one side, at least four minutes, until golden brown. Turn over, allow to sear on other side for about two minutes. Add the juice of half a lemon, and immediately cover the pan with a tight fitting lid (or tinfoil.) Allow to continue cooking for about four more minutes, remove the lid and add 1/4 cup of warm water, 2 whole cloves of garlic - lightly smashed, and a light sprinkle of sea salt and black pepper. Stir gently and allow the sauce to thicken, for about three minutes on medium high heat. To serve, add a nice large portion of the sauteed kale to the center of your plate. Place a chicken breast on top of the kale, and drizzle the lemon pan sauce over the entire dish. Serve with your favorite wine. We had a lovely cabernet. It's simple, minimal, and yet, completely satisfying. Enjoy! 

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