1. Pound chicken breast halves, one at a time, between 2 sheet of plastic wrap, until each piece of chicken is 1/8-inch thick. 2. Stir together the 2 tablespoons flour, salt, and pepper in a shallow container. 3. Heat a large saute' pan over high heat. 4. Dredge chicken in flour mixture, shaking and removing any excess. 5. Saute' chicken in 2 tablespoons oil in the hot pan until browned, about 2 minutes per side. 6. transfer chicken to a warm plate, cover with foil to keep warm until ready to serve. 7. 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. 8. Stir in the 2 teaspoons flour and rosemary; cook 1 minute, stirring constantly. 9. Deglaze the pan with broth, bringing liquid to a boil and cooking until mixture is slightly thickened. 10. Stir in beans, kale and chili garlic sauce; cook until kale is wilted, 1-2 minutes. 11. Remove pan from heat; stir in parsley. 12. Season cannellini and kale with salt and pepper; serve with chicken cutlet. ---------------------------------------------------------------------------
Nutrition
Ingredients
