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.
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)
How to Make It
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.
I cut the broccoli rabe from this recipe because scaloppine broccoli rabe doesn't appeal to me. The scaloppine chicken was very, very good and I'm sure I'll often be making this recipe in the future. With the exception of skipping the broccoli rabe, I followed the recipe to the letter. I served it with Oven-roasted Potatoes and Carrots with Thyme (Sunset April 2007) and steamed broccoli. It was a lovely meal. I think I'll next try this recipe with a pasta side.
My hubby picked this for me to make and he LOVED it as well as my daughter...... I myself thought it was a little bland still but definitely pretty easy and I will make again and try and spice it up a bit more....
After reading many many reviews I made these alterations/additions/omissions To bread crumbs Added garlic SALT and Italian seasoning Lightly salted breasts before dredging Par boiled and ice bathed broccolini Used less lemon juice, doubled the butter, omitted capers (only cause I realized I didn't have) added one clove diced fresh garlic to the sauce and used fresh basil instead of parsley Served with a three cheese risotto (from a box.... Yes a box and it is actually easy and yummy)
Easy prep, easy clean-up. Used chicken breasts, pounded to even thickness then cut into serving pieces. Used salt & pepper on the chicken before breading. Kept the chicken in a warming oven while we finished sauce. Cooked the rabe 2min in boiling water (rather than cooking in sauce), then shocked in an ice-water bath. Plated with white rice cooked in chicken broth and topped the chicken and broccoli rabe with sauce. Nice winter meal.
Terrible. I thought the whole recipe was terrible from start to finish. I followed it exact. The chicken was bland and combination of flavors that the broccoli rabe was cooked was horrible. Maybe it was the type of wine I used in conjuction with the acidic lemon juice, but it seriously tasted like vomit.
The chicken in this recipe was just too bland for my boyfriend and I. I substituted broccolini for the rabe, and with the sauce on it, that part was fantastic. I also made roasted red potatoes to go with. Just not something I see myself making again, though.
Very good and simple. I can never find chicken cutlets, so unless I'm angry and want to pound on something (lol) I buy turkey cutlets instead and reduce the cook time. Chicken tenderloins also work well. I've never liked broccoli rabe so I use either regular broccoli or spinach. This is a staple recipe for me!
Tasty and easy - maybe not the advertised 15 minutes for the whole meal start to finish, but aside from a thin frozen pizza or maybe hotdogs, nothing gets on the table that fast for me! I would categorize as a fast entree in general though. Served with curly fries (for the kids' sake) and sauteed kale (don't really like bitter greens like broccoli rabe). Easy and delicious weeknight supper.
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