I love balsamic reduction. I mean I would eat it on anything. We went shopping today and kale was on sale for 99 cents a pound. We’re moving in a week, and I had to empty the freezer. Chicken. balsamic, kale. Tat was my mission, and what I came up with was so damn good, it was lick-the-plate kinda good.
Balsamic Chicken Kale Stirfry
2 boneless skinless chicken breasts, cut into chunks
Salt and pepper
1 tbsp dry rosemary, or a sprig of fresh
1 shallot, diced
2 cloves garlic, minced
1 tbsp olive oil
1 cup balsamic vinegar
1 bunch of kale
2 tbsp butter
Rice for serving, if you want
Heat the olive oil over medium-high heat. Add the chicken and add salt and pepper. When slightly brown, add rosemary and allow chicken to cook completely. Once chicken is cooked, add shallot and garlic and saute until translucent and fragrant.
Pour in balsamic vinegar, and cook until it reduces by about 3/4 percent, stirring occasionally to coat the chicken. Add the kale, stirring to cover it in balsamic. Cook until wilted. Turn off heat, and add butter, stirring. Allow to rest a few minutes. Serve over rice.