Recipe courtesy of Celeste Podojil
1 bunch Broccoli Rabe (also called Rapini)
10-12 cloves garlic
2 thick chicken cutlets sliced
1/2 cup chicken broth
3-5 Tablespoons olive oil
2 Tablespoons all purpose flour
Kosher Salt and Fresh Ground Black Pepper
To avoid using 2 cutting boards begin by cutting 1 inch off the bottom stems from the Rabe,
discard, and roughly chop the rest in 1-2 inch chunks. Rinse well in a colander.
Leave aside to drain until ready to add to dish.
Start by peeling and chopping about 12 cloves of garlic
Over medium heat, saute, 3-5 Tablespoons Olive oil, about 10 cranks of freshly ground black
pepper and your chopped garlic
Add the Broccoli Rabe to the pan when your garlic is a light golden color (be careful if Rabe is a little wet,
it will cause the oil to spit a little at you).
Cut the 2 large chicken cutlets into strips on the horizontal and lightly coat while on cutting board with
2 T flour, 1 T salt and a few cranks of black pepper
Once the Rabe is wilted, push to one side and begin to cook the chicken in a single layer
Cook on each side for a few minutes, it will turn white with a light golden color.
Flip and cook the other side.
If you need to cook additional chicken, add the cooked cutlets
to the top of the broccoli rabe and continue cooking in a single layer.
Once the chicken is cooked, mix everything together and add
1/2 cup chicken broth to the dish just to create a little sauce.
Toss with cooked pasta and add freshly shaved or grated parmesan cheese
Serve family style with extra parmesan and some crusty bread
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