Chef Vagn and Chef Ron

3:03 PM, Apr 3, 2014   |    comments
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Kale Salad & Herb Marinated Pan Seared Chicken

2 Cups Dinosaur Kale Salad Mix
2 Cloves Garlic
1 Cup of Chicken Broth
2 Tablespoons Corn Starch
2 Tablespoons Balsamic Vinegar
2 Tablespoons of EVOO (extra virgin olive oil)
Salt & Pepper to taste

Heat skillet, add tablespoon of olive oil and garlic cloves. Add chicken breast skin side down for 4 minutes on each side until golden brown (reaching internal temp of 165 degrees). Remove chicken from pan and add kale slaw. Stir for two minutes and drizzle balsamic vinegar and chicken stock while cooking. When the liquid comes to a boil add two tablespoons of corn starch to thicken the sauce. Remove and plate up for your guests!

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