CREAMY CHICKEN PICCATA

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Alfredo Sauce

Made with
Alfredo Sauce

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CREAMY CHICKEN PICCATA

  • Serves 4
  • |
  • prep time: 15 minute(s)
  • |
  • cook time: 15 minute(s)
Ingredients:
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded thin
1/3 cup all-purpose flour
2 eggs, slightly beaten
2 Tbsp. Bertolli® Classico™ Olive Oil, divided
1/4 cup chopped shallots or onion
1 tsp. fresh thyme leaves or 1/2 tsp. dried thyme leaves, crushed
3 Tbsp. lemon juice
1 jar Bertolli® Alfredo Sauce
1 Tbsp. finely chopped fresh parsley
1 tsp. grated lemon peel (optional)
Directions:

  • Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, then eggs, coating well. Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium heat and cook chicken, turning once, 5 minutes or until thoroughly cooked. Remove chicken and set aside.
  • Heat remaining 1 tablespoon Olive Oil in same skillet and cook shallots and thyme, stirring occasionally, 2 minutes or until shallots are tender. Stir in lemon juice and cook 1 minute. Stir in Sauce, parsley and lemon peel; heat through. Spoon Sauce over chicken and serve, if desired, with hot cooked rice or pasta.

Cost per recipe*: $9.97.

Cost per serving*: $2.49.

*Based on average retail prices at national supermarkets.

Nutrition Information per serving
Calories 500, Calories From Fat 270, Saturated Fat 12g, Trans Fat 0g, Total Fat 30g, Cholesterol 260mg, Sodium 980mg, Total Carbohydrates 15g, Sugars 3g, Dietary Fiber 1g, Protein 40g, Vitamin A 20%, Vitamin C 15%, Calcium 10%, Iron 15%