Chicken Scaloppine Over Broccoli Rabe

• 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)

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.

olive oil, italianseasoned breadcrumbs, black pepper, skinless, white wine, chicken broth, lemon juice, butter, broccoli rabe, parsley, capers, lemon slices

Taken from www.myrecipes.com/recipe/chicken-scaloppine-over-broccoli-rabe (may not work)