Lemon walnut chicken with kale chips | Heart and Stroke Foundation

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 tsp (1 mL) pepper
• 1 tbsp (15 mL) canola oil
• 1 large shallot, chopped
• 1 tbsp (15 mL) cornstarch
• 1 cup (250 mL) low-sodium, fat-free chicken broth
• 1/2 cup (125 mL) white cooking wine
• 2 lemons, juiced
• 2 tbsp (25 mL) lemon zest
• 1 tsp (5 mL) tarragon
• 1/4 tsp (1 mL) black pepper
• 1/4 tsp (1 mL) granulated sugar
• 4 fresh lemon wheels
• 1/4 cup (50 mL) chopped walnuts
• 1 small bunch kale, stems removed and sliced into 1/2 inch strips
• 4 cloves garlic, minced
• 1/4 tsp (1 mL) freshly ground black pepper
• 1/8 tsp (0.5 mL) cayenne pepper