Chicken Cutlets With Spicy White Beans & Kale |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This recipe is designed to serve two, but it can easily be doubled to serve company Ingredients:
1 boneless skinless chicken breast, halved horizontally (6 oz.) |
2 tablespoons all-purpose flour |
kosher salt |
black pepper |
1/4 cup extra virgin olive oil, divided |
3/4 cup diced onion |
2 tablespoons all-purpose flour |
1 teaspoon fresh rosemary leaf, minced |
3/4 cup low sodium chicken broth |
1 (15 ounce) can cannellini beans, drained and rinsed |
1 cup kale leaf, sliced |
1 teaspoon chili-garlic sauce |
1 tablespoon fresh parsley leaves, chopped |
Directions:
1. Pound chicken breast halves, one at a time, between 2 sheet of plastic wrap, until each piece of chicken is 1/8-inch thick.
2. Stir together the 2 tablespoons flour, salt, and pepper in a shallow container.
3. Heat a large saute' pan over high heat.
4. Dredge chicken in flour mixture, shaking and removing any excess.
5. Saute' chicken in 2 tablespoons oil in the hot pan until browned, about 2 minutes per side.
6. transfer chicken to a warm plate, cover with foil to keep warm until ready to serve.
7. In the same pan used to cook the chicken, saute' onion in the remaining 2 Tbsp oil over medium heat until translucent, 3-5 minutes.
8. Stir in the 2 teaspoons flour and rosemary; cook 1 minute, stirring constantly.
9. Deglaze the pan with broth, bringing liquid to a boil and cooking until mixture is slightly thickened.
10. Stir in beans, kale and chili garlic sauce; cook until kale is wilted, 1-2 minutes.
11. Remove pan from heat; stir in parsley.
12. Season cannellini and kale with salt and pepper; serve with chicken cutlet.
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