Chicken Cutlets With Spicy White Beans & Kale

READY IN: 30mins
Recipe by Claudia Wey

This recipe is designed to serve two, but it can easily be doubled to serve company

Top Review by headlettucedeb

I did not take the time to cut the chicken into cutlets, but it is really YUMMY! Nice flavors! I added extra rosemary and kale, and cut back on the olive oil.

Ingredients Nutrition

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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