Sautéed Chicken Breast with Kale and Mushroom Sauce


  • 1 pound kale, tough stems discarded, leaves cut into 2-inch pieces
  • 2 teaspoons unsalted butter, softened
  • 2 teaspoons extra-virgin olive oil
  • Four 6-ounce skinless, boneless chicken breast halves, lightly pounded
  • Salt and freshly ground black pepper
  • 2 teaspoons fresh lemon juice
  • 1 packet Daily Pantry Roasted Mushroom Simmer Sauce


  1. Blanch the kale in a large pot of salted water until tender.
  2. Heat 1 teaspoon of the oil in the skillet.
  3. Season the chicken with salt and pepper.
  4. Add the breasts to the skillet and cook over moderately high heat until brown and crusty on each side.
  5. Add 1 packet of Daily Pantry Roasted Mushroom Simmer Sauce and let simmer for 10 min.
  6. In another skillet at a high heat, add the remaining 1 teaspoon oil.
  7. Add the kale, season with salt and pepper and sauté until just beginning to brown, about 3 minutes.
  8. Stir in the lemon juice.
  9. Arrange the kale on 4 dinner plates. Top with the chicken breasts and mushroom sauce and serve