Chicken Scaloppine over Broccoli Rabe
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)"Very nice! I didn't have broccoli of any type, so I used French green beans. I found the wine/lemon juice mixture a bit too strong a flavor - not sure if it's because I used a different veggie. I'll make this again but use much less lemon juice. " - AZClaire
Yield: 4 Ready in 45 minutes
17 people trying soon
Verified by stevemur
|1 tablespoonolive oil|
|1/3 cupItalian-seasoned breadcrumbs|
|1/4 teaspoonBlack pepper|
|24 ouncesSkinless, boneless chicken breast cutlets; (4-6oz portions)|
|1/2 cupDry white wine|
|1/2 cupFat-free, less-sodium chicken broth|
|3 tablespoonsFresh Lemon Juice|
|1 poundBroccoli rabe (rapini); cut into 3-inch pieces|
|2 tablespoonsFresh parsley; chopped|
|2 tablespoonsCapers; rinsed and drained|
Chicken Scaloppine over Broccoli Rabe Preparation
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.
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