Boneless, skinless chicken breasts can be so dull and boring – but they don’t have to be! This tasty dish comes together quickly and is very figure friendly. This low-carb recipe is made with all fresh ingredients and it pairs beautifully with a simple side dish of sauteed kale or Swiss chard.
Ingredients
- 4 4-6 ounce Chicken Breasts Boneless, Skinless
- Dash Salt and Pepper To Taste
- 2 Tbsp OIlive Oil Extra Virgin
- 2 Garlic Cloves Finely Minced
- 1 Medium Shallot Thinly Sliced
- 1 tsp Crushed Red Pepper Flakes Optional
- 2 Tbsp Butter
- 1 Lemon Organic, washed and thinly sliced
- 2 tsp Oregano Fresh
- 1/2 Cup White Wine Dry
- 1/2 Cup Chicken Stock
For the Kale
- 2 Tbsp Olive Oil Extra Virgin
- 1 Large Bunch Kale Torn into small pieces
- 2 Cloves Garlic Finely Minced
- 2 Tbsp Lemon Juice Fresh
- Dash Salt and Pepper To Taste
Servings: Servings
Instructions
- Place chicken between 2 sheets of plastic wrap and lightly pound with a meat mallet or rolling pin until it is the same thickness throughout, approximately 1/2 inch.
- Remove and discard plastic wrap and liberally season chicken breasts with salt and pepper.
- Add the garlic and olive oil to a large skillet and set to medium-high heat. Sauté for 2-3 minutes, until garlic begins to brown.
- Remove garlic from pan with a slotted spoon and discard.
- Add shallots and red pepper flakes, if desired, to the garlic infused pan oil and sauté for another 2 minutes.
- Add butter and lemon slices to pan and cook for about 3-4 minutes, until the lemon "melts."
- Push the lemon rinds to the sides of the skillet and place chicken breasts in pan, being careful not to overcrowd. (Work in batches, if necessary).
- Cook the breasts for 5-7 minutes per side, until the breasts start to brown and an instant-read thermometer reads 165 degrees when inserted.
- While the chicken is cooking, prepare the kale by heating garlic and olive oil in a separate skillet over medium-high height for about 2-3 minutes.
- Reduce heat and add kale. Stir frequently until the kale has completely wilted and is thoroughly mixed with the olive oil and garlic.
- Remove the kale from heat and add fresh lemon juice and stir. Season with salt and pepper, to taste.
- Once finished, remove chicken from heat and tent with aluminum foil to rest.
- Return the skillet to medium-high heat and deglaze with the white wine and chicken stock.
- Scrape the brown bits off the bottom of pan and then simmer until liquid is reduced by half.
- Pour pan sauce over chicken breasts and serve with sautéed kale or Swiss chard.
Cook's Notes
You can use Swiss Chard instead of Kale, if you prefer.
