- 1 medium sweet onion diced
- 2 slices bacon diced
- 2 garlic cloves minced or crushed
- 1/2 c. Marsala wine or substitute a dry white wine
- 1/2 c. chicken broth
- 12 oz. cut and cleaned collard greens or up to 16 oz.
- 1/2 tsp. kosher salt
- hot sauce to taste
- 4 boneless, skinless chicken breasts
- 1 tsp. lemon pepper seasoning approximate measurement
- 3 c. cooked brown rice optional
- If you are using brown rice, start it cooking first because it will take longer than the chicken.
- Spray a 12″ skillet or dutch oven with cooking spray, and heat over medium-high heat. Add onion and bacon, and saute until starting to brown, about 7 minutes. Add garlic, and saute 1-2 minutes longer. (You will have some black bits stuck to the pan at this point, which will add flavor.)
- Carefully pour in wine and chicken broth (there will be a lot of steam), and bring to a simmer, scraping the pan as you stir. Stir in greens a couple handfuls at a time, stirring as you go. Sprinkle salt and hot sauce over the greens, and stir to distribute seasonings.
- Nestle chicken breasts into greens, and lightly sprinkle chicken with lemon pepper seasoning. Cover pan, and reduce heat to medium. Cook approximately 20 minutes, turning chicken once, or until chicken is cooked through.
- Serve chicken and greens over rice if desired.
Out of wine or chicken broth? You can use a full cup of either if you must.
- Prep Time: 5
- Cook Time: 35
- Category: Main