White wine, butter, lemon, juicy chicken, locally grown kale…what’s not to love?! Check out Chef Sacco’s delicious Chicken and Kale recipe below. Yum!

Last summer, I was fortunate enough to have access to Early Morning Farms, one of the many great CSA Farms in the Ithaca area.  They allowed their members to come to the farmer’s market each weekend and select their own fresh produce — talk about inspiration! One ingredient in particular always caught my eye: kale.

This dark green, hearty, leafy super food has been a staple in my kitchen for some time now, and the CSA always had lots of it.  But an abundance of kale requires an abundance of creativity, so I started experimenting with all kinds of kale concoctions. The recipe below is one of my favorites – it’s perfect for a weeknight dinner or a special occasion and can be easily adjusted to satisfy a range of tastes. Enjoy! 

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Serves: 5 - 6
Difficulty: Easy


  • 3 cloves garlic, sliced

  • ½ small red onion, minced

  • ½ lb organic chicken breasts, cut into ½” cubes

  • ½ lb organic chicken thighs, cut into ½” cubes

  • 1 small package cremini or brown mushrooms, quartered

  • ½ cup sun dried tomatoes, quartered

  • 1 cup white wine (chardonnay)

  • ¼ cup organic lemon juice

  • 1 cup chicken broth

  • 2 cups kale, remove leaves from stems and discard the stems

  • ¼ cup Kalamata olives, pitted

  • 1 15 oz can white beans, drained and rinsed under cold water

  • ½ stick cold butter, cut into 6 pieces


  1. Coat a large sauté pan in olive oil and add the garlic. Sauté the garlic until golden and add onions. Sauté until onions are golden brown.

  2. Add chicken and sear until chicken is brown on each side. Add mushrooms and sauté until the moisture from the mushrooms is released.

  3. Add the sundried tomatoes and white wine. Bring to a simmer, and cook until the wine reduces by half to allow the alcohol to cook out.

  4. Add the lemon juice and chicken broth and bring to a simmer.

  5. Add kale, olives and beans and stir until the kale breaks down. Bring back to a simmer.

  6. Add cold butter one piece at a time stirring constantly until the butter is dissolved and the sauce is thickened.

  7. Salt to taste — keep in mind that the olives are salty, so be sure to get a bite with the olives when tasting the dish.

  8. I like to serve this dish over steel cut oats or “riced” cauliflower. Both are great alternatives to rice if you are trying to cut back on gluten.

  9. Enjoy!

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