Ready in 45 minutes
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)
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.
AZClaire 2y agoVery 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.
rebekahrose 5y agoTasted lovely! Nice light meal for any occasion.
beena222 7y agoSome of the directions are missing from the recipe, but you figure it out. My husband loved it and he is a picky eater!
cera82v 10y ago[I made edits to this recipe.]
cera82v 10y ago[I posted this recipe.]