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Parmesan Chicken and Kale Sauté
Ingredients
  • 2 tablespoons olive oil
  • 1 ½ pounds boneless, skinless chicken breasts, cut into ½-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 chopped
  • ½ cup dry white wine
  • ½ cup grated Parmesan cheese
  • 1 tablespoon freshly squeezed lemon juice
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