Friday, May 29, 2009

Chicken Scaloppine over Broccoli Rabe

I had originally spotted this recipe and thought the concept sounded tasty.

Then I read the recipe. Not the best way to prepare a veggie as bitter as rabe. Plus, really, how hard is it to make your own "italian" breadcrumbs?

So below is a highly modified version. No, it's not a "1-pot" dish but it tastes pretty darn good.

Chicken Scaloppine over Broccoli Rabe

1 tbsp olive oil
1/3 cup breadcrumbs
black pepper
salt-free italian seasoning
4 (6-ounce) skinless, boneless chicken breast cutlets
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
2 tbsp fresh lemon juice
1 tsp butter
1 lb broccoli rabe (rapini), cut into 3-inch pieces
2 cloves garlic, sliced
2 tbsp chopped fresh parsley
2 tbsp capers, rinsed and drained

Combine breadcrumbs, pepper, salt and seasoning in a shallow dish; dredge chicken in breadcrumb mixture.

Heat a large skillet over medium heat. Add oil and warm thru. 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. Let simmer until slightly reduced. Stir in parsley and capers.

While chicken is cooking, bring a large pot of water to a boil. Add in rabe and blanch 1-2 minutes or until just tender. Drain. Add garlic to pot and sautee briefly with rabe, season with salt and pepper. Remove from heat and keep warm.

Plate rabe, top with chicken and drizzle with the wine sauce.

Wine Pairing: For highly acidic dishes like this one you should go with a acidic wine. In this case, a good Italian white wine is ideal. We had a chardonnay/pinot grigio blend from Orvieto that was very good.

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