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
2 tablespoons chopped fresh parsley
4 lemon slices (optional
Heat olive oil in a large nonstick skillet over
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 tender. Stir in
chopped parsley and capers. Garnish with lemon
slices and parsley sprigs, if desired.
Serving size 1 chicken cutlet and 1/2 cup broccoli
0 Out of 5 from
You can add this Chicken Scaloppine with Broccoli Rabe recipe to your own private DesktopCookbook.