Chicken Cutlets With Spicy White Beans Kale Recipes

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WHITE BEANS AND KALE



White Beans and Kale image

Simmer kale and cannellini with lemon zest and serve with fresh herbs.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 bunch Tuscan kale, tough stems discarded, thinly sliced (about 8 cups)
One 15-ounce can cannellini beans, undrained
2 strips lemon zest, removed with a vegetable peeler
Kosher salt and freshly ground black pepper
1/4 cup roughly chopped fresh parsley
2 tablespoons chopped fresh chives
Lemon wedges, for serving

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the beans with the liquid from the can, lemon zest, 2 cups water and a generous pinch each of salt and pepper. Bring to a simmer and continue to cook, stirring occasionally until the liquid has reduced and the kale is tender, 10 to 12 minutes.
  • Transfer the kale and beans to a serving bowl. Scatter the parsley and chives over the top and serve with lemon wedges.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

CHICKEN CUTLETS WITH SPICY WHITE BEANS & KALE



Chicken Cutlets With Spicy White Beans & Kale image

Make and share this Chicken Cutlets With Spicy White Beans & Kale recipe from Food.com.

Provided by Claudia Wey

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

TUSCAN CHICKEN CUTLETS WITH WHITE BEANS



Tuscan Chicken Cutlets with White Beans image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 1/4 pounds thin-cut chicken cutlets
Kosher salt and coarsely ground pepper
1 1/2 cups all-purpose flour
1 tablespoon minced fresh rosemary
1 cup buttermilk
1/4 cup extra-virgin olive oil, plus more for frying
2 cloves garlic, minced
2 15-ounce cans cannellini beans, undrained
1/2 cup chopped fresh parsley
Lemon wedges, for serving

Steps:

  • Season the chicken all over with salt and pepper. Mix the flour with 2 teaspoons rosemary and 1 1/2 teaspoons pepper in a shallow bowl. Put the buttermilk in another shallow bowl. Spoon 2 tablespoons buttermilk into the flour mixture and stir to make clumps. Dip the cutlets one at a time in the flour, then in the buttermilk, then back in the flour again to make a shaggy coating. (You should use all of the flour mixture.) Set the chicken aside on a plate.
  • Heat 2 tablespoons olive oil, the garlic and remaining 1 teaspoon rosemary in a medium saucepan over medium-high heat. Cook until the garlic is lightly toasted, about 1 minute. Stir in the cannellini beans and their liquid, 3/4 cup water and a pinch of salt. Adjust the heat to maintain a steady simmer and cook until slightly thickened, 10 to 12 minutes; add a splash of water if the mixture is too thick. Season with salt and pepper. Remove from the heat and cover to keep warm.
  • Meanwhile, heat 1/4 inch olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the chicken and cook until deep golden brown and crisp, about 3 minutes per side. Transfer to a rack set on a baking sheet and sprinkle lightly with salt.
  • Stir the parsley into the beans and divide among plates; drizzle with the remaining 2 tablespoons olive oil. Add the chicken to the plates. Serve with lemon wedges.

Nutrition Facts : Calories 720, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 85 milligrams, Sodium 706 milligrams, Carbohydrate 75 grams, Fiber 18 grams, Protein 49 grams, Sugar 5 grams

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