Chicken Scaloppine over Broccoli Rabe
Easy
A silky white wine pan sauce is served over quick-cooking, breaded chicken cutlets for a wonderful weeknight supper. Serve with baby carrots and roasted new potatoes.
| Category: | Main Dish Poultry |
| Cuisine Type | Italian |
Ingredients
For
4
Serving(s)
Recipe
| 1 tablespoon(s) olive oil |
| 1/3 cup(s) italian seasoned breadcrumbs |
| 1/4 teaspoon(s) black pepper |
| 4 skinless , boneless chicken breasts |
| 1/2 cup(s) dry white wine |
| 1/2 cup(s) low sodium chicken broth |
| 3 tablespoon(s) fresh lemon juice |
| 1 teaspoon(s) butter |
| 1 pound broccoli rabe (rapini) cut into 3 inch pieces |
| 2 tablespoon(s) chopped fresh parsley |
| 2 tablespoon(s) capers, rinsed and drained |
| 4 lemon slices |
Chicken Scaloppine over Broccoli Rabe Directions
- 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.
