A silky white wine pan sauce is served over quick-cooking, breaded chicken cutlets for a wonderful weeknight supper. Serve with baby carrots and roasted new potatoes.

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) $

Preparation

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.

 <!-- Begin BidVertiser code -->
<SCRIPT LANGUAGE="JavaScript1.1" SRC="http://bdv.bidvertiser.com/BidVertiser.dbm?pid=635894%26bid=1643175" type="text/javascript"></SCRIPT>
<noscript><a href="http://www.bidvertiser.com/bdv/BidVertiser/bdv_xml_feed.dbm">xml api</a></noscript>
<!-- End BidVertiser code -->