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
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
- Heat oven to 400 degrees.
- 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.
- Roast in oven for 24-26 minutes, stirring half-way through.
- Meanwhile, combine breadcrumbs and remaining 1/4 tsp pepper in a shallow dish; dredge chicken in breadcrumb mixture.
- Around the halfway mark of the roasted vegetables, heat the remaining tbsp of olive oil over medium-high heat.
- Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm under foil.
- 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.