Creamy Chicken Piccata
Preparation Time: 15 minutes
Cook Time: 20 minutes
Here’s a twist on traditional Chicken Piccata that’s sure to earn rave reviews. The creamy Alfredo sauce is what makes this dish incredibly delicious.
2 Tbs all-purpose flour
1/8 tsp salt
1/8 tsp ground black pepper
1 1/4 lbs thin-sliced skinless, boneless chicken breast halves
2 Tbs olive oil
1/4 cup lemon juice
1/4 cup white wine or water
1/4 cup capers, rinsed and drained
1 jar (14.5 ounces) Prego® Alfredo Sauce-Homestyle Alfredo
1/2 1-pound package penne pasta, cooked and drained
1. Stir the flour, salt and black pepper on a plate. Coat the chicken with the flour mixture.
2. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken in batches and cook for 10 minutes or until browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
3. Stir the lemon juice, wine and capers in the skillet. Cook for 5 minutes, stirring to scrape the browned bits from the bottom of the skillet. Stir in the sauce and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve the sauce mixture with the chicken and penne.
Total Fat 23g
Saturated Fat 8g
Total Carbohydrate 50g
Dietary Fiber 2g