Chicken Cutlets With Spicy White Beans and Kale Recipe
Ingredients
| 1 boneless, skinless chicken breast, halved horizontally (6 oz.) | ||
| All purpose flour | 2 Tablespoon | |
| Kosher salt and black pepper | ||
| 1/4 cup extra-virgin olive oil, divided | ||
| Onion | 3/4 Cup (16 tbs), diced | |
| All purpose flour | 2 Teaspoon | |
| Rosemary leaves | 1 Teaspoon, minced | |
| Sodium chicken broth | 3/4 Cup (16 tbs) | |
| Cannellini beans | 1 Can (10oz), drained, rinsed | |
| Kale leaves | 1 Cup (16 tbs), sliced | |
| Chili garlic sauce | 1 Teaspoon | |
| 1 Tbsp. chopped fresh parsley leaves | ||
Directions
Pound chicken breast halves, one at a time, between two sheets of plastic wrap until each piece of chicken is 1/8-inch thick.
Stir together the 2 Tbsp flour, salt, and pepper in a shallow container.
Heat a large saute pan over high heat.
Dredge chicken in flour mixture, shaking to remove any excess.
Saute chicken in 2 Tbsp oil in the hot pan until browned, about 2 minutes per side.
Transfer chicken to a warm plate; cover with foil to keep it warm until ready to serve.
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.
Stir in the 2 tsp flour and rosemary; cook 1 minute, stirring constantly.
Deglaze the pan with broth, bringing liquid to a boil and cooking until mixture is slightly thickened.
Stir in beans, kale, and chili garlic sauce; cook until kale is wilted, 1-2 minutes.
Remove pan from heat; stir in parsley.
Season cannellini and kale with salt and pepper; serve with chicken cutlets.
Stir together the 2 Tbsp flour, salt, and pepper in a shallow container.
Heat a large saute pan over high heat.
Dredge chicken in flour mixture, shaking to remove any excess.
Saute chicken in 2 Tbsp oil in the hot pan until browned, about 2 minutes per side.
Transfer chicken to a warm plate; cover with foil to keep it warm until ready to serve.
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.
Stir in the 2 tsp flour and rosemary; cook 1 minute, stirring constantly.
Deglaze the pan with broth, bringing liquid to a boil and cooking until mixture is slightly thickened.
Stir in beans, kale, and chili garlic sauce; cook until kale is wilted, 1-2 minutes.
Remove pan from heat; stir in parsley.
Season cannellini and kale with salt and pepper; serve with chicken cutlets.
Chef
