Chicken Scaloppine with Broccoli Rabe

Hey folks...It's Friday and rather than fix seafood....(You can fix seafood next week) How about a chicken recipe? An Italian and a chicken recipe??

Try this one on for size...it's different-


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

4 parsley sprigs


DIRECTIONS:

Heat olive 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 tender. Stir in chopped parsley and capers. Garnish with lemon slices and parsley sprigs, if desired.


NOTES:

Hey,If you can't find cutlets,Then  pound chicken breast halves between heavy-duty plastic wrap to 1/4-inch thickness. Broccoli florets can be substituted for the broccoli rabe; the cooking time may be a little longer, though. Add a side of roasted potato wedges and carrots, if desired.

• Prep Time:
• Cook Time:
• Ready In:

• 15 Minutes
• 10 Minutes
• 25 Minutes

Servings: 4 People

 

Enjoy!