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Chicken Scaloppine over Broccoli Rabe

Chicken Scaloppine over Broccoli Rabe

Photo: Lee Harrelson

Yield

4 servings (serving size: 1 chicken cutlet and 1/2 cup broccoli rabe mixture)

A silky white wine pan sauce is served over quick-cooking, breaded chicken cutlets for a satisfying supper that comes together in just 20 minutes. Serve with baby carrots and roasted new potatoes.

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)

Nutrition Information

  • calories 318
  • caloriesfromfat 21 %
  • fat 7.4 g
  • satfat 1.7 g
  • monofat 3.3 g
  • polyfat 1 g
  • protein 44.3 g
  • carbohydrate 14 g
  • fiber 3.9 g
  • cholesterol 101 mg
  • iron 2.9 mg
  • sodium 577 mg
  • calcium 102 mg

How to Make It

  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 broccoli rabe is tender. Stir in parsley and capers. Serve chicken over broccoli rabe mixture. Garnish with lemon slices, if desired.