Chicken, Kale, & Mushroom Skillet
Chicken tenders, from the deli, sliced
Yukon potatoes, diced
|2 1/2 cups|
Button mushrooms, sliced
In a large skillet over medium high heat, cook the potatoes, salt, and chicken stock together for 15 minutes.
Add the kale, mushrooms, and mushroom gravy and cook for an additional 5 minutes.
Add the chicken tenders, bring to a simmer, stir and then remove from heat. Serve warm.
Chef Tip: stir in a tablespoon of butter and a pinch of salt and pepper when the dish is finished to take it over the top.