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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.)

EatingWell Magazine, December 2021


Credit: Jacob Fox

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Harissa is a fiery North African condiment made with roasted chile peppers. Find it in well-stocked grocery stores or online at retailers like The Spice House. Brands vary widely in terms of heat—so add a little at a time and taste as you go to achieve the level of kick that's right for you.

Nutrition Facts

3 oz. chicken & 1/4 cup sauce
298 calories; fat 18g; cholesterol 97mg; sodium 261mg; carbohydrates 5g; dietary fiber 1g; protein 25g; sugars 1g; niacin equivalents 10mg; saturated fat 8g; vitamin a iu 2056IU; vitamin b6 1mg; potassium 328mg.