15 minute chicken scaloppine
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.