CHICKEN PICCATA WITH WHITE WINE SAUCE
Balsamic vinegar balances ready-to-use mushroom Alfredo sauce to make a delicious topping for this easy-to-make chicken piccata.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut each chicken breast horizontally in half to make 2 cutlets; place between 2 sheets of plastic wrap. Pound to 1/4-inch thickness; place in shallow dish. Drizzle 1 Tbsp. vinegar evenly onto both sides of chicken cutlets. Refrigerate 1 hour.
- Place flour in pie plate. Heat oil in large skillet on medium heat. Meanwhile, remove chicken from vinegar; discard any excess vinegar. Add chicken, 1 cutlet at a time, to flour, turning to evenly coat both sides of each cutlet. Gently shake off excess flour.
- Add chicken, in batches, to skillet; cook, 2 to 3 min. on each side or until done. Remove from skillet, reserving drippings in skillet; cover chicken to keep warm.
- Stir wine and remaining vinegar into reserved drippings; cook 2 min., stirring constantly to scrape browned bits from bottom of skillet. Add pasta sauce; stir. Simmer on medium-low heat 5 to 7 min. or until heated through, stirring occasionally. Stir in olives. Serve over chicken.
Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 100 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
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