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From Eating Well Magazine
Ingredients
  • 4 chicken cutlets (about 1 pound)
  • ¼ teaspoon salt, divided
  • ¼ teaspoon ground pepper, divided
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons harissa sauce or paste (see Tip)
  • 3 cloves garlic, minced
  • ½ cup dry white wine
  • ½ cup heavy cream
  • 4 cups thinly sliced kale
Note: Ingredients may have been altered from the original.
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