Season the chicken breasts with Italian seasoning, salt, and pepper.
1½ lbs. chicken breast, 2 teaspoon Italian seasoning, Salt & pepper to taste
Heat the vegetable oil in a large skillet, and cook the chicken breasts over high heat about 5-8 minutes on each side, or until nicely browned.
2 tablespoon vegetable oil, 1½ lbs. chicken breast
Add the minced garlic and sliced mushrooms to the pan and stir.
2 cloves garlic, minced, 8 oz. baby bella (crimini) mushrooms, sliced
Add the kale leaves and chicken broth. If necessary, add half the kale leaves to start, wait until they cook down, then add the other half.
6 cups chopped kale leaves, tightly packed, ½ cup chicken broth or water
Turn the heat down and continue to cook, stirring frequently, for about 10 minutes or until the liquid is mostly evaporated, the kale is wilted, and the chicken breasts are fully cooked.
OPTIONAL: Place a few lemon halves face-down in the skillet during the last few minutes of cooking. When they cool, you can squeeze extra lemon juice over the whole dish for an extra zing of flavor.
Remove from heat and stir in the lemon zest and lemon juice. Season with additional salt and pepper, if desired.
Zest and juice of 1 lemon