Chicken Scaloppine over Broccoli Rabe

By nurseliz

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)

Preparation

Step 1

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.

Nutritional Information
Amount per serving

Calories: 318
Calories from fat: 21%
Fat: 7.4g
Saturated fat: 1.7g
Monounsaturated fat: 3.3g
Polyunsaturated fat: 1g
Protein: 44.3g
Carbohydrate: 14g
Fiber: 3.9g
Cholesterol: 101mg
Iron: 2.9mg
Sodium: 577mg
Calcium: 102mg