Chicken Scaloppine over Broccoli Rabe

<p>Chicken Scaloppine over Broccoli Rabe</p>

Photo: Lee Harrelson

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.

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.