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Chicken Cutlets With Spicy White Beans And Kale

Country.Chef's picture
Ingredients
  Boneless skinless chicken breast 6 Ounce, halved horizontally (1 Piece)
  All purpose flour 2 Tablespoon
  Kosher salt To Taste
  Black pepper To Taste
  Extra-virgin olive oil 1⁄4 Cup (4 tbs), divided
  Diced onion 3⁄4 Cup (12 tbs)
  All purpose flour 2 Teaspoon
  Fresh rosemary leaves 1 Teaspoon
  Low sodium chicken broth 3⁄4 Cup (12 tbs)
  Cannellini beans 15 Ounce, drained, rinsed (1 Can)
  Kale leaves 1 Cup (16 tbs), sliced
  Chili garlic sauce 1 Teaspoon
  Chopped fresh parsley 1 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Chicken
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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