Creamy Chicken Piccata
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 612
- Total Fat
- 33
- Saturated Fat
- 10
- Carbohydrates
- 32
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 45
- Cholesterol
- 215
- Sodium
- 1563
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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. 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.