chicken with sundried tomatoes and kale.JPG


olive oil

one red onion, cut into chunks

250g sliced cremini mushrooms

1 tbsp. almond flour

3 chicken breasts, cut into 1″ pieces

salt and pepper

1/4 tsp cayenne pepper

1/4 cup white wine

one sprig rosemary

1 cup vegetable stock

1/2 cup sliced sundried tomatoes

2 cups chopped kale



Saute onion in olive oil until slightly softened.  Add the mushrooms and cook for a couple of minutes.  Remove onions and mushrooms from pan and combine in a bowl with almond flour, salt and pepper.  Toss to coat.  Add a little more oil to the pan and cook chicken pieces, adding salt, pepper, and cayenne, about five minutes or until no longer pink inside.  Add wine and rosemary to the pan, cook a minute, then add chicken stock, sundried tomatoes and the mushroom/onion mixture.  Cook until sauce thickens slightly, about three minutes.  Stir in kale and cook until wilted.

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