Check out our new seasonings here
Ingredients:
- One (1) tbsp olive oil
- One (1) red onion, cut into chunks
- 7 oz of mushrooms, sliced
- One (1) tbsp flour
- ¼ tsp salt
- One (1) lb boneless chicken breast, cut into 1 inch cubes
- One (1) link of jalapeno chicken sausage, cut into 1 inch cubes
- Salt, to taste
- Pepper, to taste
- 1/8 tsp red pepper flakes
- ¼ cup white wine
- One (1) sprig of rosemary
- One (1) cup chicken stock
- ½ cup sun dried tomatoes, sliced thinly
- Two (2) cups tuscan kale, chopped
Directions:
- Heat oil in a large non-stick pan over medium heat.
- Add the onion and cook for 2-3 min, until softened
- Add the mushrooms and cook for 3 more minutes. Remove the onions and mushrooms from heat and place them in a large bowl. Add flour and salt. Toss to coat
- Add additional oil to the pan, if needed. Add chicken breasts and sausage. Season with salt, pepper and red pepper flakes. Cook for 5-7 minutes, until there is no pink when you cut into one.
- Add the white wine and rosemary. Cook for 1 minute. Add the chicken stock, sun dried tomatoes, and return the mushrooms and onions to the pan.
- Cook, stirring for 3-4 more minutes, until sauce is slightly thickened.
- Stir in the kale and stir until wilted.
- Serve with bread to soak up all those good juices.
Follow us!
Facebook: https://www.facebook.com/cookingwiththerobinsons/
Instagram: https://www.instagram.com/cookingwiththerobinsons/
YouTube: https://www.youtube.com/channel/UCr29v2aLWLHYVS2O5H1ggAQ