Chicken Rustica

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• cannellini beans
  1 unit
• chicken cutlets
  6 oz
• chicken stock concentrate
  2 unit
• cooking oil
  2 tbsp
• garlic
  2 cloves
• kale
  1 unit
• lemon
  1 unit
• onion
  1 unit
• salt
  1 tsp
• sugar
  1 tsp
• tomato
  1 unit
• tuscan heat spice
  1 unit
• water
  1 c

🍳 Cookware

• large pan
• medium pan

1. 

   1

   onion cannellini beans kale chicken stock concentrate lemon garlic tomato chicken cutlets tuscan heat spice butter salt black pepper cooking oil sugar water

   onion: 1 unit, cannellini beans: 1 unit, kale: 1 unit, chicken stock concentrate: 2 unit, lemon: 1 unit, garlic: 2 cloves, tomato: 1 unit, chicken cutlets: 6 oz, tuscan heat spice: 1 unit, butter: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp, cooking oil: 2 tbsp, sugar: 1 tsp, water: 1 c
2. 

   2

   Wash and dry all produce. onion (diced), garlic (minced), kale (chopped), tomato (diced), cannellini beans (rinsed), lemon (zested and quartered).
3. 

   3

   Pat chicken cutlets dry with paper towels. Season with 1 tsp tuscan heat spice, salt, and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken and cook until browned ⏱️ 1 minute per side. Transfer to a plate.
4. 

   4

   Heat a drizzle of oil in the pan over medium heat. Add garlic and ¾ of the onion. Cook, stirring occasionally, until softened ⏱️ 3 minutes . Add kale, tomato, half the chicken stock concentrate, and ½ cup water. Season with remaining spice, salt, and pepper. Bring to a simmer and cook ⏱️ 2 minutes until kale is tender. Return chicken to pan, cover, and cook until done ⏱️ 4 minutes . Transfer chicken to a cutting board.
5. 

   5

   Stir cannellini beans, juice from 2 lemon wedges, 1 tsp sugar, and lemon zest into the pan. Cook until warmed ⏱️ 1 minute . Remove pan from heat.
6. 

   6

   Meanwhile, melt butter in a medium pan over medium-high heat. Add remaining onion and cook until softened ⏱️ 2 minutes . Stir in remaining chicken stock concentrate and ¼ cup water. Cook until slightly thickened ⏱️ 2 minutes . Season with salt and pepper to taste.
7. 7

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