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You guys. I threw a bag of salad in a skillet with chicken. And it was delicious. Ok, it was a little more complex than that, but in essence, the bag of salad I bought inspired this recipe. I have found a new favorite salad kit here in the States (my go-to lunch since I am working 10-hour days with the cookbook lately it seems) and I did throw it in the skillet the other night.
It’s Brussels Sprouts, arugula, and kale with a lemon dressing..and I thought well, why not just wilt it all in the frying pan?
And so I did.
This is a deep look into my shallow mind, people. This is how I come up with recipes. There’s no rhyme or reason at all.
I took the hint from the salad dressing and added lemon juice, garlic, and chicken stock for flavoring. It was inhaled by the family. INHALED, I tell you.
It’s light, lemony and so flippin’ refreshing for a chicken dish in the middle of winter.
This is where I boss you around and tell you to make this now. You can sub in what you like – maybe add stanch – and mess around with how lemony you want it. It’s just SO EASY to make.
My version is heaving on the Brussels sprouts, and make sure you shave them thinly…they will still be crunchy when the dish is cooked. Heavenly. I added in another two cups of shaved sprouts…and would add even more next time.
Happy cooking everyone!
Love,
Karlynn
Chicken, Kale and Brussels Sprouts Skillet
Ingredients
- 2 whole chicken breasts halved
- 1/2 cup flour
- salt and pepper
- garlic powder
- 1 tablespoon of olive oil
- 1 tablespoon butter
- 6 cups of assorted shredded greens: Brussels sprouts spinach arugula, kale
- 2 cloves garlic minced
- 2 tablespoons lemon juice
- 1/4 cup chicken stock
- Parmesan cheese to garnish – or your choice of strong flavored cheese
Instructions
- Take each piece of chicken breast and flour on each side. Sprinkle desired amount of salt, pepper and garlic powder on each side. I used a sprinkle of each.
- Heat the skillet on medium-high heat with the butter and olive oil.
- Fry the chicken breasts in the oil, approximately 4-5 minutes per side, depending on the thickness of each breast until almost entirely cooked through.
- Add in the greens and fresh garlic, sautee until slightly limp and browned, approxmiately 3-4 minutes.
- Pour in the chicken stock and lemon juice into the pan.
- Cook another couple of minutes, making sure to scrape any browned bits off the bottom of the pan.
- Serve each piece of chicken with a scoop full of greens.
Nutrition
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Mary P Hoffman says
Another great recipe I HAVE to try!
Edmonton Windshield says
Great now I’m hungry….
Ross Bellwood says
I like the bagged salad tip! \U0001f60a
The Kitchen Magpie says
It’s SO easy!
Kim Troy says
Holly Logan
Nicolle Fizzard says
Looks awesome. Made your cream cheese cc cookies today. That basic cc recipe is a family fav here. I don’t really like choc (I know right! What?))) but the teenage boys can’t get enough of it. Love your website. Now do you have a killer wasabi dressing? I need a warm up here North of 49!
The Kitchen Magpie says
It’s so fresh and lemony!
Neil M Jackson says
I hate trends. I once had a mentor who imparted one piece of wisdom that has stuck with me. ‘ Don’t follow standards. Set them.’…and a good number of your dishes do that.
The Kitchen Magpie says
Aw thanks! I’m late on the kale thing. I’m always late, so now everyone hates it and I’m like but it’s YUMMY! That’s what I get for not being on trend 😉
Neil M Jackson says
Karlynn, it is a good looking dish. The transformation from pan to plate is fantastic. I will give this.a try. Thanks for sharing. (Kale is still evill and wrong 🙂 )
The Kitchen Magpie says
LOL!!! I LIKE kale!
Neil M Jackson says
I was good with the bagged salad…it has to be done sometimes. Then you mentioned kale…over used…over mentioned and over here. Now go and stand in the corner for at least thirty mins and write ‘Kale is evil and wrong’ 100 times. Chicken looks good. 🙂
Ida Pence Waterous says
nothing wrong with bagged salad