Dinner

Braised Chicken and Kale with a Touch of Lemon is for Dinner.

Braised Chicken and Kale with a Touch of Lemon takes 15 minutes to prepare.

Braised Chicken and Kale with a Touch of Lemon takes 15 minutes to cook.

Braised Chicken and Kale with a Touch of Lemon makes 3 servings.

The ingredients for Braised Chicken and Kale with a Touch of Lemon are:

6 oz Kirkland Perdue Chicken Breast Boneless Skinless
1 cup, chopped Onions, raw
4 clove Garlic
1 cup (8 fl oz) Chicken Broth
6 fl oz White Wine
1 tsp Thyme, ground
1 tbsp Extra Virgin Olive Oil
1 tsp Rosemary, dried
6 cup, chopped Kale
1 fl oz Lemon Juice

Here is how you make Braised Chicken and Kale with a Touch of Lemon:

1. Heat Olive Oil in the pressure cooker using the BROWN setting. Season Chicken with Salt & Pepper and sear until well browned. Remove Chicken to a plate and set aside. 2. Add the Onion & Garlic, season with Salt & Pepper, and cook a minute or two. 3. Add Chicken and the next 6.4. Pressure cook on HIGH for 8 minutes.5. Reduce the pressure using the QUICK-RELEASE method and carefully remove the lid.6 Simmer the sauce using the BROWN setting for 6-8 minutes to thicken a little.7. Add the Lemon Juice and Zest. Serve over rice or noodles.Serving Size: Makes 3 ServingsNumber of Servings: 3Recipe submitted by SparkPeople user MBUSHMAN12.

The nutritional information for Braised Chicken and Kale with a Touch of Lemon is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 237.6

• Total Fat: 6.6 g
• Cholesterol: 34.2 mg
• Sodium: 510.6 mg
• Total Carbs: 22.8 g
• Dietary Fiber: 6.6 g
• Protein: 17.8 g