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)

Category: Main Dish

Cuisine: Italian

☆☆☆☆☆

4 reviews 
Ready in 45 minutes
by cera82v

Ingredients

1 tablespoon olive oil

1/3 cup Italian-seasoned breadcrumbs

1/4 teaspoon Black pepper

24 ounces Skinless, boneless chicken breast cutlets (4-6oz portions)

1/2 cup Dry white wine

1/2 cup Fat-free, less-sodium chicken broth

3 tablespoons Fresh Lemon Juice

1 teaspoon Butter

1 pound Broccoli rabe (rapini) cut into 3-inch pieces

2 tablespoons Fresh parsley chopped

2 tablespoons Capers rinsed and drained

4 slices Lemon


Directions

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.

Reviews

☆☆☆☆

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
☆☆☆☆☆

Tasted lovely! Nice light meal for any occasion.

rebekahrose
☆☆☆☆

Some of the directions are missing from the recipe, but you figure it out. My husband loved it and he is a picky eater!

beena222

[I made edits to this recipe.]

cera82v
☆☆☆☆☆

[I posted this recipe.]

cera82v

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