Use and Care Manual

recipes ∙ 21
Directions
Heat oil in the Skillet over medium heat. Add the onion and
cook for 2-3 minutes, until just tender. Add the mushrooms and
cook for 3 more minutes.
Remove the onions and mushrooms from the Skillet and place
them in a large bowl. Add 1 tbsp our and ¼ tsp salt, and toss
to coat.
Add additional oil to the Skillet if necessary. Drop in the chicken
breasts and season with salt, pepper, and red pepper akes.
Cook for 5-7 minutes or until the chicken is done.
Add the white wine and rosemary, and cook for 1 minute. Mix
in the chicken stock and sun dried tomatoes, then return the
mushrooms and onions back to the Skillet.
Cook and stir for 3-4 more minutes, until sauce is slightly
thickened. Lastly, stir in the kale until wilted. Serve and enjoy.
Ingredients
1 tbsp olive oil
1 red onion, cut into chunks
7 oz cremini mushrooms, sliced
1 tbsp our
¼ tsp salt
2 large chicken breasts,
cut into cubes
salt & pepper
½ tsp red pepper akes
¼ cup white wine
1 sprig of rosemary
1 cup chicken stock
½ cup sun dried tomatoes,
drained and rinsed thoroughly
and sliced thinly
2 cups loosely packed
tuscan kale, chopped
tuscan chicken skillet