CREAMY CHICKEN PICCATA

Creamy Chicken Piccata image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 10

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. 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)

Steps:

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.