- 1-2 bunches of rainbow (or Swiss) chard, stalks chopped and leaves chiffonade* cut
- Fresh basil leaves, chiffonade cut
- 1 shallot, finely chopped
- Fresh lemon juice
- Fresh lemon zest
- Butter (salted)
- Olive oil
- Chicken stock
- 2-3 cloves garlic, minced
- White wine**
- Salt & Peppers
- Crushed red pepper flakes
- Garlic powder
- 2-4 chicken breasts, cut into slices or cubes
- Heavy cream
- Cornstach-and-water mixture***
*Chiffonade means “cut into ribbons.” Cut the leaves from the stalks, roll them into long tubes and slices the tubes into pieces from one end to the other, creating ribbons.
**Cooking wine is fine. No need to break out a nice bottle (unless you plan to drink some with dinner).
***This is used to thicken sauces
Heat butter and a little olive oil in a medium to large skillet over medium heat. Add the chard leaves and stems, basil, lemon juice, lemon zest, shallot, salt, pepper, and a pinch of crushed red paper flakes and let the mixture start to wilt and cook. Add a splash of white wine, a splash of chicken stock, a little more butter and lemon juice, and the garlic and continue to cook. Push the mixture off to the side and add the pieces of chicken; season lightly with salt, pepper, and garlic powder; and cook until cooked through and tender. In the meantime, add heavy cream (about 1/2 pint) and butter (about 2 tbsp.) to a small pot and heat over medium heat until simmering. Add a generous pinch of lemon zest, a splash of lemon juice, garlic powder, and a splash of chicken stock, and continue to cook. Season with salt and pepper and add a little cornstarch-and-water to help thicken the sauce, then reduce the heat to low. The completed chicken will be tender and the chard will have wilted and cooked down. Serve the dish topped with a drizzle of the cream sauce or serve the sauce on the side with a ladle/spoon. If you want a slightly more filling dish, roast some chunks of red potatoes in the oven with a little olive oil and seasoning, then toss with the chicken and chard mixture; toss the mixture with hot pasta; or consider spreading the mixture and a little sauce on toasted ciabatta bread and make a sandwich.
[Check back for a picture. My camera wasn’t cooperating for this one.]
This dish is buttery, tart, bright, and savory all in one. Cooking the chard in butter, white wine, and lemon juice helps create a delicious sauce that coats everything and pools into a lovely little puddle at the bottom of your plate. The velvety, buttery lemon cream sauce is the perfect accomplishment and helps mellow out the tart citrus flavor. Lemon pairs really well with the chard—it’s a bit like eating wilted spinach, but with an earthy flavor that’s perked up by the pop of lemon.