Chicken Scaloppine over Broccoli Rabe

Randy Mayor; Jan Gautro

Serve with baby carrots and roasted new potatoes. If you can't find cutlets, place chicken breast halves between two sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet.

Yield: 4 servings (serving size: 1 chicken cutlet and 1/2 cup broccoli rabe mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 318
  • Calories from fat: 21%
  • Fat: 7.4g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1g
  • Protein: 44.3g
  • Carbohydrate: 14g
  • Fiber: 3.9g
  • Cholesterol: 101mg
  • Iron: 2.9mg
  • Sodium: 577mg
  • Calcium: 102mg

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

  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.
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