Chicken with Sour Cream Sauce and Kale

IMG_2063Not the best picture, I know, but whatever – lighting, too much wine, etc – caused me to be unable to take a nice picture is unknown.  Anyway…kale is pretty yummy.  I even make chips out of it sometimes, but tonight I wanted to blanch it and serve it as a side.  It was delicious!  This is similar to some other recipes I have made in the past but I added garlic and shallots to my sauce, just to see what would happen.  The kale is really what’s important here!


2 chicken breasts

1/2 cup sour cream

1 cup chicken broth

1 shallot – chopped

3 cloves garlic – chopped

1 small chili pepper – chopped – any kind

2 tbs cornstarch to thicken sauce – the gluten-free kind, of course

1 bunch kale – any kind

pepper – to taste


Fill a bowl with cold water – add an ice-cube or two.  In a sauce pan, boil enough water to cover the kale.  Once the water is boiling, drop in the kale. Allow it to wilt down and boil for just a minute.  Remove and dunk immediately into the cold water.  Your kale is now blanched!  Add it to a small skillet with some pepper and allow to cook on low heat while you prepare the rest of your meal.  Remember to stir it occasionally.

In a large sauce pan, brown your chicken on both sides – 2 to 3 minutes per side.  I lightly coated mine with pepper for a little something extra.  As your chicken is browning, add the shallots, garlic and pepper.  Once the chicken is done and the shallots are translucent and the garlic is fragrant, add the chicken broth.  Cover and cook on a simmer for 10 minutes.

Add the sour cream after the 10 minutes is up and stir in the cornstarch, if necessary, to thicken your sauce.  I wanted a thicker sauce this time around so the cornstarch was helpful.

Serve the chicken on top of the kale and top with the sauce!  The sauce adds a good flavor to the kale.  A nice Zinfandel goes well with this!


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