Chicken Scaloppine over Broccoli Rabe
|1 tablespoonolive oil|
|1/3 cupItalian-seasoned breadcrumbs|
|1/4 teaspoonblack pepper|
|4 (6-ounce) skinless; boneless chicken breast cutlets|
|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 tablespoonschopped fresh parsley|
|2 tablespoonscapers; rinsed and drained|
|4 lemon slices; (optional)|
Chicken Scaloppine over Broccoli Rabe Preparation
Heat oil in a large nonstick skillet over medium-high heat.
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.
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 broccoli rabe is tender. Stir in parsley and capers. Serve chicken over broccoli rabe mixture. Garnish with lemon slices, if desired.
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.
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