Chicken and Vegetables

This is another easy meal, and it has so many great vegetables in it!  The recipe serves 2-3 and is perfect for these last lingering cold nights as winter turns to spring.  There are a lot of different versions you could make, but here is what I did:

You will need:

• 2-3 chicken breasts
• 3 strips of turkey bacon (or regular bacon if you'd like)
• olive oil to cook the turkey bacon in
• 1/2 yellow onion, thinly sliced
• 1 teaspoon dried thyme
• 1/3 cup dry sherry
• 1 vine ripened tomato, chopped coarsely
• 1 1/2 cups of white mushrooms, chopped into quarters
• 2 kale leaves, stems removed and torn coarsely (optional) 

 

First, heat the oil over medium heat and add the turkey bacon, cooking until crisp.  Place the bacon on a paper towel to drain.

Add the onions and thyme and cook the onion until it browns.

Pour the sherry over the onion and thyme.

Allow the mixture to boil for a few minutes, then add the tomatoes and the kale.

Allow the flavors to blend, and then add the mushrooms.  Finally, add the chicken, covering it with the vegetable mixture.  Cover the pan and let it simmer for about 20 minutes, or until the chicken is 165 degrees.