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Lunch / Dinner

Chicken Cutlets with spicy white beans and kale

There’s a reason that cutlets are in every good cook’s repertoire: These thin, tender slices of meat taste best when they’re sautéed, and sautéing is a fast and easy cooking method.

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Ingredients

This recipe is designed to serve two people, but it easily can be doubled to serve company or a family.

Instructions

Pound chicken breast half 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 sauté pan over high heat.

Dredge chicken in flour mixture, shaking to remove any excess.

Sauté 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, sauté 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.

Dredging the cutlets in flour helps them to brown, and the flour also acts as a thickener for the sauce.

Dredging the cutlets in flour helps them to brown, and the flour also acts as a thickener for the sauce.

Searing the chicken cutlets leaves caramelized bits in the pan. Deglaze the pan to release the flavor.

Searing the chicken cutlets leaves caramelized bits in the pan. Deglaze the pan to release the flavor.

Nutritional Facts

Tags: Easy, Quick, Dinner, Italian, For Two, Chicken

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