Chicken breast in rosée sauce

1. Roughly chop the kale. Chop the garlic.

2. Bring a pot of water with the broth cube to a boil. Cook the millet 10-14 minutes until tender. Drain.

3. Cover the chicken with the spices, salt and pepper. Heat a drizzle of oil in a pan over medium heat. Cook the chicken 4-5 minutes per side then remove from the pan.

4. Add the tomatoes and 1/2 | / 3/4 cup of water to the pan along with salt, pepper and 1 tbsp. of sugar. Bring to a boil and cook for 3-4 minutes over medium high heat until the sauce reduces slightly. Add the cream and mix. Return the chicken to the pan, cover and cook for 4-5 minutes over low heat.

5. Heat a drizzle of oil in a pan over medium high heat. Cook the kale 2-3 minutes until slightly colored. Add the garlic and cook for 1 minute. Add salt and pepper.

6. Serve the chicken and the sauce with the millet and the kale topped with parmesan. Bon appétit!