The wonderful thing about swiss chard is that it has a great flavor on it’s own, and doesn’t need too much accompaniment. I’ve done a mushroom & kale dish before (I’m sure the recipe will make it up at some point :)), and I’ve done chicken and exotic mushroom dish (yeah, that one will make it too), so I decided to put everything together and make chicken with exotic mushrooms & swiss chard. I use simple flavors–salt, pepper, rice vinegar–but you can add soy, sriracha, sesame oil, or any other flavors if you like.
Note: I call them “exotic mushrooms” because that’s what the package at TJ’s with cremini, oyster and baby shitake mushrooms is called. You can really use whatever mushroom variety you like, but I like how an assortment livens up the dish.
Chicken w/ Exotic Mushrooms & Green Swiss Chard
Ingredients:
1 Tbsp vegetable oil
1 large onion, cut into quarters and sliced thinly
2 garlic cloves, sliced thinly
1 large bunch green swiss chard, cleaned
1 Tbsp rice vinegar
12 oz assorted mushrooms, cleaned & sliced
sea salt & pepper
1 lb boneless chicken breasts, cut into strips
Directions:
- Heat oil in large saute pan and saute onions until soft, 4-5 minutes.
- Remove stems from swiss chard and cut into bite-sized pieces. Add stem pieces and garlic to onions and cook 6-8 minutes more until onions are caramelized and stem pieces are soft.
- Deglaze pan with rice vinegar and add mushrooms, stirring to scrape up all the browned bits from the bottom. Cook 8-10 minutes until mushrooms are very soft and have released their juices.
- Season chicken with salt and pepper. Add to pan and cook covered 5-6 minutes until it is no longer pink in the center, stirring occasionally.
- Add swiss chard leaves, turning to coat in pan juices. Cover for 1 minute until leaves are slightly wilted. Remove from heat immediately.
The cost:
onion: .45
garlic: .10
chard: 2.29
mushrooms: 2.99
chicken: 5.99
Grand total: $11.82; serves 3-4 over rice or quinoa with a side of roasted veggies