Chicken Piccata and Kale Skillet

Chicken Piccata and Kale Skillet

• 4 chicken breasts - butterflied or cut in half lengthwise

• 3 tablespoons flour

• 2 teaspoons salt

• 1 teaspoon pepper

• 4 tablespoons butter

• 2 tablespoons olive oil

• 1 shallot- sliced

• 2 tablespoons garlic - chopped

• 1 roma tomato - chopped

• 1 tablespoon capers

• 1/4 cup fry white wine

• 1/4 cup chicken stock

• Juice of 1 large lemon

• 2 teaspoons In Emily's Kitchen Signature Spice Blend

• 1 teaspoon chili flakes

• 3 cups of Italian kale

• 2 teaspoons salt

• 1 teaspoon pepper

• Parmesan cheese for topping

1. On a large plate, mix together flour, salt, pepper and 1 teaspoon of In Emily's Kitchen Spice Blend. Lightly dust the chicken in the flour, salt and pepper mixture.

2. In a cast iron skillet, heat 2 tablespoons butter and 2 teaspoons olive oil on high heat. Once the butter is melted, add in the chicken breasts. Allow the chicken to brown on each side on medium high het for about 4 minutes on each side.

3. After 8 minutes of cooking, the chicken should be fully cooked since the breast is cut in half. If it is still pink you can continue to cook until it is fully cooked through.

4. Remove the chicken from the cast iron and set aside on another plate. To the cast iron skillet add the shallot, garlic, tomato, capers, chili flakes and 1 teaspoon of In Emily's Kitchen Signature Spice Blend.

5. Allow its to cooks down for 3 minutes and then add in the wine, chicken stock and lemon juice. Allow the wine to cook out for 3 more minute and then add the kale. It will quickly cook down.

6. Mix the kale around so it get totally coated in the sauce. After it has wilted down for about 5 minutes. Season with salt and pepper and then add the chicken back into the sauce and kale.

7. Nestle it into the sauce and after 2 minutes flip the chicken and after the 2 tablespoons of butter in at the very end into the sauce and swirl it into the sauce.

8. Top it with some grated parmesan and serve right away.