Chicken Scaloppine over Broccoli Rabe |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
1 tablespoon olive oil |
1/3 cup italian-seasoned breadcrumbs |
1/4 teaspoon black pepper |
4 (6-ounce) skinless, boneless chicken breast cutlets |
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 chopped fresh parsley |
2 tablespoons capers, rinsed and drained |
4 lemon slices (optional) |
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 broccoli rabe is tender. Stir in parsley and capers. Serve chicken over broccoli rabe mixture. Garnish with lemon slices, if desired.
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