Emma Claire's Kitchen

1. Season the chicken with salt, pepper & garlic powder. 2. Heat a skillet to medium heat and add 2 tbsp olive oil. Sauté the chicken for 6 minutes a side or until the internal temp reaches 165 degrees. 3. Remove the chicken from the pan and slice into strips. 4. Over medium heat, add 3 tbsp of olive oil, Sauté the garlic and shallots for 3 minutes then add the sun-dried tomatoes. 5. Next add the mustard, cream & stock and simmer for 5 minutes. 6. Add the Parmesan, kale, salt, & pepper and simmer for 3 minutes until the kale has wilted. 7. Add the chicken back to the pan and sprinkle with parsley. 8. Optional: serve with regular or low carb pasta. Enjoy!