I definitely like one pan dishes for clean up purposes! And, honestly, I rather take a little extra time cooking with less time doing dishes afterwards. And I love a good skillet recipe. Let’s try this one! I found this on Sweet Peas and Saffron. I’d like to to try the Simple baked Apples for dessert too.
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- 1 tablespoon olive oil
- 1 red onion cut into chunks
- 7 oz/200g cremini mushrooms sliced
- 1 tablespoon flour
- 1/4 teaspoon salt
- 2 large chicken breasts cut into cubes
- salt & pepper
- 1/8 teaspoon red pepper flakes
- 1/4 cup white wine
- 1 sprig of rosemary
- 1 cup chicken stock
- 1/2 cup sun dried tomatoes drained and rinsed thoroughly, and sliced thinly
- 2 cups loosely packed tuscan kalechopped
Heat oil in a large non-stick pan over medium heat.
Add the onion and cook for 2-3 minutes, until softened slightly.
Add the mushrooms and cook for 3 more minutes. Remove the onions and mushrooms from heat and place them in a large bowl. Add 1 tablespoon flour and ¼ teaspoon salt, and toss to coat.
Add additional oil to the pan if necessary. Add the chicken breasts and season with salt & pepper and red pepper flakes. Cook for 5-7 minutes, until there is no pink when you cut into one.
Add the white wine and rosemary, and cook for 1 minute. Add the chicken stock, sun dried tomatoes, and return the mushrooms and onions to the pan.
Cook, stirring for 3-4 more minutes, until sauce is slightly thickened.
Stir in the kale and stir until wilted.