2 6 oz Skinless Chicken Thighs
2 tbsp Olive Oil or Grape Seed Oil
1 tbsp Garlic, minced
1 tbsp Butter
1 tsp Flour
1/4 c Cooking White Wine
1/2 c Chicken Stock
1/2 Tsp Black Pepper
A Pinch Kosher Salt
1 tbsp Fresh Parsley, chopped
Take chicken out and let sit for 10 minutes until chicken is at room temperature. In a cast iron skillet, heat at medium-high adding 1 tbsp oil to coat pan. Add chicken to pan and cook for 3 minutes on each side, until done. Remove chicken from pan and let stand for 5 minutes.
Sauce (optional)
Add remaining oil, garlic, onion and saute for approximately 1 minute. Add flour and saute for 30 seconds stirring until liquid has almost evaporated. Stir in stock scraping the pan to loosen brown bits, bring to a boil. Reduce heat to low and simmer for 3 minutes or until reduced by half. Remove pan from heat. Add salt, pepper,butter and sprinkle with parsley.
Sweet Potato Mash
1 lb Sweet Potatoes
1 tbsp Butter
peel and cut into cubes. Boil until tender with butter. Drain and mash.
Sauteed Kale
2 lbs Dino Kale
1 tbsp Garlic, minced
2 tbsp Butter
Salt
Remove stems from Kale, cut and wash. In a non-stick pan over medium heat season pan with a pinch of salt, add butter and garlic. Add Kale and saute for about 5 minutes.
Plate
Spoon Sweet Potato Mash on plate and top with Kale.Place chicken on top of Kale. Spoon sauce over it all, enjoy!