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