Chicken Scaloppine with Broccoli Rabe Recipe

Chicken Scaloppine with Broccoli Rabe Recipe

  • 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)
  • 4 parsley sprigs (optional)
  1. Heat olive 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 chopped parsley and capers. Garnish with lemon slices and parsley sprigs, if desired.
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