My family loved it. Next time Ill use a tad less lemon juice, a little too bitter for our taste when you used the sauce on the broccoli (I didn't have broccoli rabe on hand). And I also seasoned the chicken breast with a coarse garlic sea salt
Chicken Scaloppine over Broccoli Rabe
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.
More From Cooking Light
- 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
- 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)
- 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.
Only you will be able to view, print, and edit this note.Add Note