Chicken Scaloppine over Broccoli Rabe
From mountainmama 15 years ago
- 6 minutes to make
- Serves 4
Serve with baby carrots and roasted new potatoes. A Wonderful meal!
Ingredients
- 1 tablespoon olive oil shopping list
- 1/3 cup Italian-seasoned breadcrumbs shopping list
- 1/4 teaspoon black pepper shopping list
- 4 (6-ounce) skinless, boneless chicken breast cutlets shopping list
- 1/2 cup dry white wine shopping list
- 1/2 cup fat-free, less-sodium chicken broth shopping list
- 3 tablespoons fresh lemon juice shopping list
- 1 teaspoon butter shopping list
- 1 pound broccoli rabe (rapini), cut into 3-inch pieces shopping list
- 2 tablespoons chopped fresh parsley shopping list
- 2 tablespoons capers, rinsed and drained shopping list
- 4 lemon slices (optional) shopping list
How to make it
- 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.
- NOTE:
- 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.
People Who Like This Dish 2
- chrisgil10 Nowhere, Us
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- a1patti Salem, MA
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