Ingredients for Chicken Cutlets With Spicy White Beans Kale
- 4 boneless skinless chicken breasts
- All Purpose Flour
- salt, to taste
- pepper, to taste
- 1 tablespoon olive oil
- 1 medium onion, diced
- Fresh Rosemary Leaf
- 1 1/2 cups chicken broth
- 1 (15 ounce) can cannellini beans
- 4 cups chopped kale
- Chili Garlic Sauce
- Fresh Parsley Leaves
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
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How to Make Chicken Cutlets With Spicy White Beans Kale
- Season chicken cutlets with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side, or until cooked through.
- Remove chicken from skillet and set aside. Add onion to the skillet and cook until softened, about 3 minutes.
- Add garlic and red pepper flakes; cook for 1 minute more.
- Stir in white beans, kale, and chicken broth. Bring to a simmer and cook until kale is wilted, about 5 minutes.
- Stir in Parmesan cheese and lemon juice. Season with salt and pepper to taste.
- Return chicken to the skillet and toss to coat with the bean and kale mixture.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
13g
Fat
22g
Carbs
25g
