Name: Creamy Chicken Piccata
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: italian
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.

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Creamy Chicken Piccata

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