Creamy Chicken Piccata Recipe

Ingredients

4 boneless, skinless chicken breast halves

c. all-purpose flour

2 eggs

2 tbsp. olive oil

1/4 c. chopped shallots or onion

1 tsp. fresh thyme leaves or 1/2 teaspoon dried thyme leaves

3 tbsp. lemon juice

1 jar Bertolli® Creamy Alfredo Sauce

1 tbsp. Finely chopped fresh parsley

1 tsp. grated lemon peel (optional)

Preparation

Step 1Season 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.Step 2Heat 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.Per serving this recipe contains: Vitamin A 20%, Vitamin C 15%, Iron 15%