Parmesan Chicken and Kale Sauté

• Pam Olive Oil spray
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch-thick strips
• Kosher salt
• Freshly ground black pepper
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• Pinch red pepper flakes
• 1 large bunch flat-leaf kale (about 12 ounces), stems removed and leaves coarsely
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 1 tablespoon freshly squeezed lemon juice


  1. Heat the Pam in a large skillet over medium heat until shimmering. Add the
    chicken, season with salt and pepper, and sauté until cooked through, 5 to 7
    minutes. Transfer the chicken to a plate and cover to keep warm.
  2. Add the onion, garlic, and pepper flakes to the skillet. Sauté until the onions are
    starting to soften, about 2 minutes. Stir in the kale, wine, and a pinch of salt.
    Cover and cook for about 5 minutes, stirring occasionally, until the kale is just
  3. Return the chicken and any accumulated juices to the skillet. Add the Parmesan
    and lemon juice and stir to combine. Taste and season with more salt and
    pepper as needed