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Tuesday, April 26, 2011

Chicken for Dinner

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)

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.

source: my recipes

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