Chicken Scaloppine over Broccoli Rabe

4 Servings
100% would make this recipe for Chicken Scaloppine over Broccoli Rabe again.

Serve with baby carrots and roasted new potatoes. If you can't find cutlets, place chicken breast halves between two sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet. (Cooking Light magazine 8-04)

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Chicken Scaloppine over Broccoli Rabe Ingredients

1 tablespoon Olive oil	3 tablespoons Fresh lemon juice
1/3 cup Italian-seasoned breadcrumbs	1 teaspoon Butter
1/4 teaspoon Black pepper	1 pound Broccoli rabe (rapini) cut into 3-inch pieces
24 ounces Skinless, boneless chicken breast cutlets (4-6oz portions)	2 tablespoons Fresh parsley chopped
1/2 cup Dry white wine	2 tablespoons Capers rinsed and drained
1/2 cup Fat-free, less-sodium chicken broth	4 slices Lemon

Instructions for Chicken Scaloppine over Broccoli Rabe

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Combine breadcrumbs and pepper in a shallow dish; dredge chicken in breadcrumb mixture. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.
3. Add wine, broth, juice, and butter to pan, scraping pan to loosen browned bits. Stir in broccoli rabe; cover and cook 3 minutes or until tender. Stir in parsley and capers. Serve chicken over broccoli rabe mixture. Garnish with lemon slices, if desired.

Main Ingredient: ChickenCuisine: Italian