Kindle Wireless Reading Device, Wi-Fi, 6" Display, Graphite - Latest Generation
Food, Inc.
The Girl Who Kicked the Hornet's Nest
Live At The Troubadour [CD / DVD Combo]
Ingredients
- 4 (about 1 1/4 pounds) boneless, skinless chicken breast halves, pounded thin
- 1/3 cup(s) all-purpose flour
- 2 eggs, slightly beaten
- 2 tablespoon(s) olive oil, divided
- 1/4 cup(s) chopped shallots or onion
- 1 teaspoon(s) fresh thyme leaves or 1/2 teaspoon dried thyme leaves, crushed
- 3 tablespoon(s) lemon juice
- 1 jar(s) Bertolli® Creamy Alfredo Sauce
- 1 tablespoon(s) finely chopped fresh parsley
- 1 teaspoon(s) grated lemon peel (optional)
Directions
- 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.
- 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.
Per serving this recipe contains: Vitamin A 20%, Vitamin C 15%, Iron 15%
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