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Chicken with Chard and Mushrooms
and spinach salad

Active: 30 min Total: 30 min
This creamy, comforting sauce over chicken got such great reviews when it was first featured in 2017 that we've been excited to bring it back. Serve the dish with a fresh salad on the side.


Spinach, Cranberry, and Pecan Salad:
  • Vinegar, apple cider - 1 1/2 Tbsp
  • Maple syrup - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, cooking - 3 Tbsp
  • Spinach, baby - 4 oz
  • Pecan halves - 1/2 cup
  • Cranberries, dried - 1/2 cup
Chicken with Chard and Mushrooms:
  • Garlic - 2 cloves , chopped
  • Onions, medium - 1/2 , chopped
  • Mushrooms - 16 oz , sliced (look for pre-sliced)
  • Chard - 2 leaves , chopped, leaves and stems separate
  • Chicken breasts, boneless and skinless - 1 lb
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Paprika - 1/2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Ghee - 3 Tbsp
  • Flour, almond - 3 Tbsp
  • Stock, any type - 1 cup
  • Lemon juice - 1 tsp


  1. Garlic - Prep as directed. (Can be done up to 5 days ahead)
  2. Make dressing - Whisk together vinegar, maple syrup, and mustard. Add oil (portion for salad) while whisking. (Can be done up to 4 days ahead)
  3. Onions / Mushrooms / Chard - Prep as directed and store separately. (Can be done up to 3 days ahead)
  4. Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)

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  1. Heat a large saute pan over medium-high heat. Add first part of cooking oil (portion for chicken) and then chicken to heated oil. Sear on both sides until chicken is cooked through, ~3 minutes on each side. Set chicken aside and return pan to heat.
  2. Add second part of cooking oil (portion for chicken) and then mushrooms to heated oil. Saute until mushrooms are tender and golden brown, 6 to 7 minutes (note: don't rush this step as cooking the mushrooms until they are dark brown is the key to developing flavor in the sauce). Season with a pinch of salt and stir in paprika and red pepper flakes. Add ghee and then onions and chard stems to melted ghee. Saute until onions are beginning to soften, ~2 minutes more. Add garlic, almond flour, chard leaves, and stock to pan and simmer until liquid reduces by about half, ~5 minutes more. Season with some salt and pepper.
  3. Add chicken back to pan and spoon sauce over top. Finish with lemon juice.
  4. Just before serving toss spinach, pecans, and cranberries in dressing.
  5. Serve chicken with mushrooms and chard on top. Enjoy with salad on the side.



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