Chicken Cutlets with Spicy White Beans and Kale

This is one of my favorite recipes to pull out when we get Kale in our CSA.

Thursday Menu - Chicken with Spicy White Beans and Kale, Garlicky Pilaf, Salad
Farm Share Produce – Red Russian Kale, Garlic, Head Lettuce, Plum Tomato

Chicken Cutlets with Spicy White Beans and Kale
I’m pretty sure this is from Cuisine at Home

4 Chicken Cutlets
2 T all-purpose flour, plus 2 t all-purpose flour
4 T olive oil, divided
1 small onion, diced
1 t rosemary leaves
¾ cup chicken broth
1 15oz. can cannellini beans, drained and rinsed
1 bunch kale, roughly sliced
1 t chili garlic sauce
1 T chopped fresh parsley leaves

Stir together the 2 T flour with salt and pepper in a shallow container. Dredge chicken in flour mixture. Heat 2 T of the olive oil in a skillet. Sauté chicken in skillet, about 2-3 minutes per side, until brown on both sides. Transfer chicken to a plate and cover with foil or a metal bowl to keep warm.

In the same skillet sauté the onion in the remaining 2 T of olive oil over medium heat, 3-5 minutes until translucent. Stir in the 2 t of flour and rosemary, stir constantly. Deglaze the pan with the broth, bringing the mixture to a boil. Cook until slightly thickened. Stir in the beans, kale, and chili garlic sauce. Cook until kale wilts, 1-2 minutes. Remove from the heat and stir in parsley.

Serve chicken cutlets with the beans and kale sauce.

Garlickly Pilaf
A method I learned from a good friend

Heat 2 T olive oil in a medium saucepan. Add slices of garlic, 1-2 cloves, and salt and pepper. When the garlic begins to brown add ½ cup of rice. When rice begins to brown add ½ cup of orzo. Stir mixture to coat with oil. Add 2 cups of chicken broth. Bring to a boil and then reduce heat to a simmer, cover, and cook 10-15 minutes until rice and orzo are done.