Chicken Scaloppine with Roasted Vegetables

I found a great recipe from Cooking Light for Chicken Scaloppine over Broccoli Rabe. I waned to play with this a bit to add more veggies and create a dish that would not need a starch as a side. I think that we really came up with something really good here. The chicken tasted fantastic and I love the roasted broccoli and mushrooms. It was very filling.  Furthermore, it reheated beautifully for lunch the following day.  I think this is going to be a regular at our house.

Ingredients (serves 2-3)
3 tbsp Olive oil, divided
2 Broccoli crowns, trimmed to florets

12 oz Mushrooms, stems trimmed

20-24 Kalamata olives, pitted

1/2 tsp Kosher salt

1/2 tsp Oregano

1/2 tsp Black pepper, divided

1/3 cup Italian-seasoned breadcrumbs

2 (6-ounce) skinless, boneless chicken breast cutlets, cut in half and pounded thin (around 1/4")
1/4 cup Dry white wine or cooking white wine
1/4 cup Chicken broth
1 tbsp Lemon juice
1 tbsp Butter
2 tsp Parsley, dried

1 tbsp Capers, rinsed and drained

Directions

1. Heat oven to 400 degrees.
2. In a large bowl, add 2 tbsp olive oil, broccoli florets, mushrooms, olives, kosher salt, oregano and 1/4 tsp black pepper.  Mix gently until the vegetables are coated with oil.  Place vegetable mixture in a jelly roll pan or a baking pan with a lip.  
3. Roast in oven for 24-26 minutes, stirring half-way through.
4. Meanwhile, combine breadcrumbs and remaining 1/4 tsp pepper in a shallow dish; dredge chicken in breadcrumb mixture.
5. Around the halfway mark of the roasted vegetables, heat the remaining tbsp of olive oil over medium-high heat.  
6. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm under foil.
7. In the same pan, add wine, broth, lemon juice, butter, dried parsley and capers.  Lower heat to medium and scrape the pan to loosen browned bits. Cook for 3 minutes until it creates a nice sauce.  

Enjoy chicken with roasted vegetables with sauce on each portion.