Chicken Piccata with a White Wine Sauce
http://www.lightscameracook.com
Recipe:
4 Boneless, skinless chicken breast halves, 6 oz. each
3 Tbsp. Heinz® Balsamic Vinegar, divided
1/3 cup Flour
2 Tbsp. Olive oil
1/4 cup Robert Mondavi Private Selection Chardonnay
1 Jar (15 oz.) Classico® Mushroom Alfredo Pasta Sauce
1/4 cup Whole or halved pitted Kalamata olives
1. Slice each chicken breast in half and pound with a mallet to about 1/4-in. even thickness. Season with salt and pepper if desired, and place in a medium bowl.
Add 1 Tbsp. of Balsamic Vinegar, turning chicken until evenly coated. Cover and marinate in refrigerator for 1 hour.
2. Remove chicken from refrigerator. Lightly dredge in flour, shaking off the excess. Heat oil in a large skillet over medium heat, Brown chicken for 2 to 3 minutes on each side, or until cooked through. Remove from skillet and keep warm.
3. In the same skillet over medium heat, stir in wine and remaining 2 Tbsp. of Balsamic Vinegar, and cook for 1 to 2 minutes. Stir in Pasta Sauce and cook for 5 to 7 minutes, or until heated through, stirring occasionally. Stir in olives and spoon sauce over warm chicken breasts.
Leave a Reply