Ingredients Jump to Instructions ↓

  1. 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded thin

  2. 1/3 cup all-purpose flour

  3. 2 eggs, slightly beaten

  4. 2 Tbsp. olive oil, divided

  5. 1/4 cup chopped shallots or onion

  6. 1 tsp. fresh thyme leaves or 1/2 tsp. dried thyme leaves, crushed

  7. 3 Tbsp. lemon juice

  8. 1 jar Bertolli® Alfredo Sauce

  9. 1 Tbsp. finely chopped fresh parsley

  10. 1 tsp. grated lemon peel

Instructions Jump to Ingredients ↑

  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. 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.


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