Rating: 3.5 stars
41 Ratings
  • 1 star values: 4
  • 2 star values: 6
  • 3 star values: 9
  • 4 star values: 9
  • 5 star values: 13

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.

Alison Lewis
Recipe by Cooking Light August 2004

Gallery

Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat.

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  • 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.

Nutrition Facts

318 calories; calories from fat 21%; fat 7.4g; saturated fat 1.7g; mono fat 3.3g; poly fat 1g; protein 44.3g; carbohydrates 14g; fiber 3.9g; cholesterol 101mg; iron 2.9mg; sodium 577mg; calcium 102mg.
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