Chicken With Mushrooms

Marinate the chicken

1. In a large mixing bowl, add the chicken, chili powder, garlic powder, basil, 1 tbsp olive oil, kosher salt, and pepper.
2. Mix with tongs to fully incorporate the seasonings all over the chicken.
3. When ready, cover the bowl with a lid or saran wrap and place the seasoned chicken in the fridge for a minimum of 30 minutes.
4. When ready, preheat the oven to 400 °F.

PUTTING IT ALL TOGETHER

1. In a large skillet over medium-high heat, add an additional tbsp of olive oil to the pan.
2. Place each chicken cutlet flat side down.
3. Cook until the bottom is nicely golden brown. Flip and cook just until the other side browns.
4. Remove the browned chicken and transfer it to a plate. The chicken is not fully cooked at this time.
5. Next, add the diced red onions, mushrooms, a pinch of salt, and cracked black pepper to the same pan the chicken was cooked in. Saute until the onions and the mushrooms have softened.
6. Next, add the corn starch (or starch of choice) and cook for 30 seconds or so just until the starch is well mixed in and disintegrates.
7. Add the non-dairy milk and cook until the sauce slightly thickens (about 5 minutes).
8. Finally, add the chopped Tuscan kale. Toss with tongs to combine.
9. Place the chicken on top. Do not mix in. Transfer to a preheated oven and bake for an additional 8-10 minutes uncovered.
10. When ready, remove the skillet from the oven with oven-safe mittens.
11. Garnish with fresh chopped parsley and serve over a bed of pasta, buttery rice, rustic bread, fluffy quinoa, or on its own.