Market Recipe: Rosemary Lemon Chicken with Sautéed Kale & Brown Sugar Glazed Peaches

Rosemary Lemon Chicken with Sautéed Kale & Brown Sugar Glazed Peaches

By Chef Harvey Lavell Merida of Lavell’s Catering

2 lbs of skinless chicken breast, butterflied 
2 lemons
1 bunches of rosemary
6 oz of heavy whipping cream
2 oz of corn starch
1 bunches of kale
1 oz of brown sugar
2 oz chopped garlic
1 stick of unsalted butter
1 peach
Montreal Chicken Seasoning
extra virgin olive oil
mango chutney
salt & pepper

For the Chicken:

Season the chicken with 1 tablespoon of Montreal Chicken Seasoning, a pinch of sea salt and ground pepper. Place two ounces of olive oil in a pan, turn to medium heat and, once hot, place chicken in the pan. Take one leaf of fresh rosemary and pull leaves off from top and sprinkle over chicken. Take two lemons and grate zest into a bowl and sprinkle over the top of the chicken. Once breasts are golden brown, turn over and let brown as well. Remove breasts from the pan and set aside. Keep the pan with the chicken dripping hot.
Place 6 oz of heavy whipping cream in the pan with the reserved drippings. Add a pinch of salt and pepper and 2 oz of corn starch, let simmer until thickened and place chicken back in pan for 7 min on medium or until done. Place on a plate and pour a small amount of sauce on top. Garnish with fresh rosemary and used lemons.

For the Kale & Peaches:

Drizzle a pan with 1 oz of olive oil and turn to medium heat. Once hot, place 2 oz chopped garlic, a pinch of salt and pepper and one large peach into the pan. Cook until tender. Take the kale and remove the stalk, tear leaves to bite size pieces and add to pan. Stir all ingredients really well and let simmer for 3 minutes on medium heat, do not over cook the kale (it should be still firm). Add one tablespoon of mango chutney and one teaspoon of brown sugar.

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