Chicken Scaloppine with Broccoli Rabe

By aiati

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

Details

Servings 4
Adapted from bigoven.com

Preparation

Step 1

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.