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)
Go To Recipe