Chicken Scaloppine with Broccoli

March 9, 2009

Chicken Scaloppine over Broccoli Rabe from Cooking Light

I developed this recipe for Cooking Light a few years ago for their “20 minute meals” column. Using chicken cutlets saves a lot of cooking time. With only 318 calories and 7 grams of fat, this chicken and broccoli combination is light and flavorful. This recipe used broccoli rabe, which has 6- to 9-inch stalks and clusters of tiny broccoli-like buds. It can be found in the produce sections usually from fall through spring, but if you can’t find broccoli rabe, feel free to use regular broccoli.


Chicken Scaloppine

Prep: 10 minutes

Cook: 10 minutes

Yield: 4 servings 


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 tablespoon 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)


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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