Chicken Cutlets With Spicy White Beans & Kale - cooking recipe

Ingredients

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

Preparation

Pound chicken breast halves, one at a time, between 2 sheet of plastic wrap, until each piece of chicken is 1/8-inch thick.
Stir together the 2 tablespoons flour, salt, and pepper in a shallow container.
Heat a large saute' pan over high heat.
Dredge chicken in flour mixture, shaking and removing any excess.
Saute' chicken in 2 tablespoons oil in the hot pan until browned, about 2 minutes per side.
transfer chicken to a warm plate, cover with foil to keep 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 teaspoons 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 cutlet.