Creamy Chicken Marsala with Kale

11⁄2 lb boneless skinless chicken breasts, pounded 1⁄2” thick, or chicken tenders
Kosher salt and black pepper
1⁄3 c all-purpose flour
1 t garlic powder
1⁄4 t cayenne
3 T olive oil, divided
3 c sliced mushrooms, shiitake and/or cremini or button
2 T unsalted butter, or ghee
1 medium yellow onion, diced
3 cloves garlic, minced
2 T fresh thyme leaves
1⁄4 t crushed red pepper flakes
1 c chicken broth
3⁄4 c dry marsala wine
3⁄4 c heavy cream
2 c chopped kale, or any greens
3 T chopped parsley, for garnish

Place flour, garlic powder, and cayenne in a shallow dish or pie plate. Season chicken on both sides with salt and pepper. Dredge chicken pieces with flour and place on a plate.

Heat 2 tablespoons of oil in a large heavy skillet over medium-high heat. When oil is hot, add the chicken and sear on both sides until browned, about 4 minutes per side. Remove chicken from the skillet and set aside.

Add 2 more tablespoons of oil and the mushrooms and cook, stirring frequently, until they begin to brown, about 5 minutes. Add the butter, onion, garlic, thyme, crushed red pepper flakes, and a pinch of salt and pepper. Sauté on medium heat until the onions have begun to soften, about 4 minutes. Add the broth, marsala, and heavy cream. Use a wooden spoon to scrape up any brown bits on the bottom of the skillet. Bring liquid to a boil, then reduce the heat and let the mixture simmer, uncovered, until the sauce is reduced by about a third (8-10 minutes). Stir in chopped kale and cook for 2 minutes to wilt. Nestle the chicken pieces back in the pan, and add in any accumulated juices on the plate. Reduce heat and warm chicken through. Taste for seasoning. Garnish with chopped parsley and serve with rice or riced cauliflower.