Chicken Cutlets With Spicy Beans & Kale

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.