Tuscan Chicken with Tomatoes, White Beans and Kale

Tuscan Chicken with Tomatoes, White Beans and Kale

This rustic chicken supper is a one-dish meal: It couldn’t be faster or easier to throw together—just 22 minutes from start to finish. You can use either lacinato kale, the kind with dark, bumpy leaves, or curly kale for this dish; just make sure to remove the stems as they won’t have time to break down before the dish is done. Swap the chicken for boneless center-cut pork chops on another night.
Yields:  4 servings (serving size: 4 oz. chicken and 1 1/2 cups bean mixture)
  1. Heat oil in a large skillet over medium-high. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side (chicken will not be cooked through). Remove chicken from pan.
  2. Add onion, carrot, thyme, and garlic to pan; sauté 5 minutes.
  3. Add wine; cook 2 minutes. Add kale; cook 3 minutes or until wilted. Stir in remaining salt, stock, and remaining ingredients; bring to a simmer.
  4. Add chicken; cover, reduce heat, and simmer 4 minutes or until done