• Heat oven to 425°. Toss potatoes with 1 tbsp EVOO and 1/4 tsp each salt and pepper on a large rimmed sheet pan. Roast 10 min. Toss 1 lb broccoli rabe with 1 tbsp EVOO and 1/4 tsp each salt and pepper. Push potatoes to one side of pan and add broccoli rabe. Roast 20 min.

  • Meanwhile, on a plate, stir flour with 1/4 tsp each salt and pepper. Coat chicken cutlets in flour mixture (reserve leftover mixture). Heat 1 tbsp butter in a large lidded skillet over med-high. Brown half the chicken, 3 min per side. Remove to a plate; repeat with 1 tbsp butter and remaining chicken.

  • Reduce heat to medium, add mushrooms and sprinkle with 2 tsp flour mixture. Cook 3 min. Remove from heat and add wine. Return to heat; cook 1 min and add beef broth. Return chicken to pan. Cover and cook 2 min. Serve with potatoes and broccoli rabe.

Cleaning Mushrooms

  • Exotic mushrooms (oyster, shiitake and enoki): Wipe the tops with a damp paper towel.

  • White button and brown cremini (aka baby bella) mushrooms: Trim stems and rinse in a colander under cool water. Pat dry.

  • Large stuffing mushrooms and portobellos: Wipe the top of each cap with a damp paper towel or soft brush. Remove stems if you plan on grilling or stuffing. If not, just cut off any parts with visible soil.

Nutrition Facts

549 calories; 18 g total fat; 6 g saturated fat; 688 mg sodium. 44 g carbohydrates; 7 g fiber; 3 g sugar; 48 g protein;