Last week the Food Network pronounced chicken to be currently the most popular choice of meat, and kale the most popular vegetable. I was not surprised about the chicken. I was a little surprised about the kale, but also delighted because we still have a vibrant crop of it in our garden….healthy and wholesome as ever having survived wind, sleet, rain and snow….just like the old fashioned US Postman of the past.
I think most cooks would agree that it’s wise to always have a supply of chicken on hand, especially boneless breasts. They have saved many a chef from disaster in a time of crisis or emergency.
My recipe is one I concocted on the spur of the moment when I was suddenly called on to produce an unscheduled and completely unexpected meal in a very short period of time, using only what was on hand, and available from the freezer, fridge, and pantry. To my surprise and delight it was a success that received many compliments, while no one eating it ever knew the circumstances under which it came to be.
Citrus Chicken Cutlets on a chiffonade of garlic-sautéed Kale
- Brown chicken in butter and oil.
- Remove and set aside in warm oven.
- Add thinly sliced onion to pan of chicken drippings and simmer slightly.
- Remove onions and add to chicken.
- Next stir remaining ingredients into pan of chicken drippings and simmer all together into a sauce. Leave sauce in pan. Remove from heat.
- Cut kale into long thin strips and sauté in oil with garlic.
- Cover and simmer until tender, adding water as needed.. Add salt to taste.
- Place chicken and onion slices in pan of sauce heating thoroughly until chicken is completely cooked but still tender and juicy.
- Serve on top of kale, pouring pan sauce over all and garnishing as desired.