Creamy Harissa Chicken Cutlets
These spicy chicken cutlets are already wicked fast to make but to shave off even more time, skip cleaning and slicing whole kale leaves and stir in a bag of chopped kale instead. (You may just need to cook it a couple minutes longer.)
Ingredients
- 4 chicken cutlets (about 1 pound)
- ¼ teaspoon salt, divided
- ¼ teaspoon ground pepper, divided
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons harissa sauce or paste (see tip)
- 3 cloves garlic, minced
- ½ cup dry white wine
- ½ cup heavy cream
- 4 cups thinly sliced kale
Directions
- Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted in the thickest part registers 165°F, about 6 minutes. Transfer to a plate.
- Add harissa and garlic to the pan. Cook, stirring, for 1 minute. Add wine and cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper. Simmer for 2 minutes. Stir in kale. Return the chicken to the pan and turn to coat with the sauce.
