Chicken Rustica

🥘 Ingredients

• Tuscan Heat Spice (divided)
  1 tbsp
• black pepper
  1 tsp
• butter (divided)
  2 tbsp
• cannellini beans
  1 unit
• chicken cutlets
  10 oz
• chicken stock concentrate (divided)
  1 unit
• cooking oil
  4 tsp
• garlic
  2 clove
• kale
  6 oz
• lemon
  1 unit
• onion
  1 unit
• paper towels
• salt
  1 tsp
• sugar (divided)
  2 tsp
• tomato
  1 unit
• water
  ½ cup

🍳 Cookware

• large pan
• large pan
• medium pan

1. 

   1

   Wash and dry all produce. Peel and mince or grate garlic . Halve, peel, and cut onion into a small dice. Remove and discard any large stems from kale ; chop into bite-size pieces. Dice tomato . Drain and rinse cannellini beans . Zest and quarter lemon .

   garlic: 2 clove, onion: 1 unit, kale: 6 oz, tomato: 1 unit, cannellini beans: 1 unit, lemon: 1 unit
2. 

   2

   Pat chicken cutlets dry with paper towels . Season with Tuscan Heat Spice — use 1 tsp (2 tsp for 4 servings), salt , and black pepper . (You'll use the remaining Tuscan Heat Spice in the next step.) Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken and cook until browned, 1-2 minutes per side (it'll finish cooking in the next step). Transfer to a plate.

   chicken cutlets: 10 oz, paper towels, Tuscan Heat Spice: 1 tbsp (divided), salt: 1 tsp, black pepper: 1 tsp, cooking oil: 4 tsp
3. 

   3

   Heat a drizzle of oil in the large pan used for chicken over medium heat. Add garlic and 3/4 of the onion; cook, stirring occasionally, until onion is softened, 3-4 minutes. Add kale, tomato, half the chicken stock concentrate (you'll use the rest later), and water (1 cup for 4 servings). Season with remaining Tuscan Heat Spice, salt, and pepper. Bring to a simmer and cook, stirring occasionally, until kale is tender, 2-3 minutes. Return chicken to pan with veggies and cover. Cook until chicken is cooked through, 4-6 minutes more. Transfer chicken to a cutting board.

   chicken stock concentrate: 1 unit (divided), water: ½ cup
4. 

   4

   Stir beans, juice from 2 lemon wedges, sugar — use 1 tsp —, and lemon zest to taste into pan with veggies. (For 4 servings, use juice from whole lemon and 2 tsp sugar.) Cook until beans are warmed through, 1 minute. Remove pan from heat.

   sugar: 2 tsp (divided)
5. 

   5

   Meanwhile, melt butter — use 1 TBSP (2 TBSP for 4 servings) — in a medium pan over medium-high heat. Add remaining onion and cook, stirring occasionally, until softened, 2-3 minutes. Stir in remaining stock concentrates and 1/4 cup water. Cook until sauce has thickened slightly, 2-3 minutes. Season with salt and pepper to taste.

   butter: 2 tbsp (divided)
6. 

   6

   Slice chicken crosswise. Divide bean and veggie mixture between bowls. Top with sliced chicken. Spoon pan sauce over chicken. Serve with any remaining lemon wedges on the side.