Sauteed Chicken Breast with Kale and Wild Mushrooms
By Tracey Daly
Serves 4-6, as a main course
Ingredients:
1 pound kale, tough stems discarded, leaves cut into 2-inch pieces
1 tablespoon all-purpose flour
2 teaspoons unsalted butter, softened
1 tablespoon plus 2 teaspoons extra-virgin olive oil
Four 6-ounce skinless, boneless chicken breast halves, lightly pounded
Salt and freshly ground black pepper
½ pound wild mushrooms, such as oyster mushrooms or chanterelle, sliced ⅓-inch thick
3 medium shallots, minced
⅓ cup dry white wine
⅔ cup chicken stock or canned low-sodium broth
2 teaspoons fresh lemon juice

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