This evening I made a quick and simple dinner. I had leftover rotisserie chicken in the fridge from Saturday night as well as some of the Cream of Mushroom soup I made on Sunday. I heated up the Cream of Mushroom soup and thinned it a bit with a few tablespoons of chicken broth and added a few shakes of poultry seasoning (thyme, sage, rosemary, marjoram, black pepper and nutmeg) and tasted it until it was flavored the way I liked. In a large non-stick skillet, I heated 1 tablespoon of olive oil and sauteed a couple of large minced garlic cloves until tender and then added about 1/2 cup of chicken broth, 1/2 teaspoon of red pepper flakes, a pinch of sea salt and about 4 cups of mixed organic baby greens (baby kale, baby spinach, baby swiss chard and some shredded carrots). I cooked it down in an uncovered skillet on high until the greens were wilted. I tasted it and adjusted the seasoning and in 5-7 minutes, it was done. Even though 4 cups of greens sounds like a lot, once it cooks down it really isn't (check out the before and after pics below). I served the chicken breast sliced and topped with the Creamy Herbed Mushroom Sauce and the Spicy Baby Greens on the side. It was simple, quick and delicious and a good way to revitalize leftovers. I snapped a couple pics below. Enjoy!
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