SEARED CHICKEN WITH CREAMY VEGETABLE SAUCE

Ingredients

4 – 6 boneless and skinless chicken breasts

Seasoning for chicken – salt, black pepper, paprika, chili powder, all purpose seasoning, lime juice

3 – 4 large tomatoes, diced

1½ cups sliced fresh button mushrooms

1 bunch of kale, stems removed and chopped

3 – 4 cloves garlic, diced

1 tbsp green seasoning

1 tbsp chopped fresh rosemary

2 cups cooking cream

Salt and black pepper

1 tsp all purpose seasoning

½ tsp red chili flakes

3 – 4 tbsp oil

Directions

1. Season the chicken breasts with salt, black pepper, paprika, chili powder, lime juice and all purpose seasoning. Set aside and let marinate for at least 1 hour.
2. Heat 2 tbsp oil in a large sauté pan over high heat. Fry the chicken breasts, searing on both sides approximately 3 – 4 minutes per side depending on the size of the chicken. Remove from the pan and set aside.
3. In the same pan add a little more oil and heat over medium high heat.
4. Add the mushrooms and cook for 1 minute. Add the tomatoes and garlic. Cook for 1 – 2 minutes. Add the chopped kale, along with the green seasoning, rosemary, pepper flakes, all purpose seasoning, salt, black pepper. Cook until the kale has wilted and vegetables are softened.
5. Add the cream and mix well. Add back the seared chicken breasts along with any liquid and stir into the sauce. Continue to cook for another 10 minutes to ensure the chicken is cooked through, stirring intermittently.
6. Taste and adjust seasoning if necessary. Serve as desired. We like to slice the chicken and serve over pasta.