Creamy Chicken Piccata

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. Bertolli® Classico™ 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

1. 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.
2. 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.