Creamy Chicken Piccata This traditional Italian dish features lightly breaded chicken topped with a creamy sauce and a hint of lemon zest. Made with fresh herbs and savory Alfredo sauce, our Creamy Chicken Piccata is the perfect treat for any night of the week. 4 Servings 15 minutesPrep Time 15 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 4 small boneless, skinless chicken breast halves,, pounded to 1/4-inch thick (about 1-1/4 pounds) 1/3 cup all-purpose flour 2 eggs,, lightly beaten 2 tablespoons Bertolli® Olive Oil Light Taste, , divided 1/4 cup shallots 1 teaspoon fresh thyme leaves 3 tablespoons lemon juice 1 jar (15 ounces) Bertolli® Alfredo with Aged Parmesan Cheese Sauce 1 tablespoon finely chopped fresh parsley 1 teaspoon lemon zest (optional) Directions Step 1: Season chicken with salt and ground black pepper. Coat in flour then dip into eggs. Heat 1 tablespoon oil in large nonstick skillet on medium heat. Cook chicken 2-3 min. on each side or until done (165°F). Remove chicken from skillet. Cover to keep warm. Step 2: Heat remaining 1 tablespoon oil in same skillet; add shallots and thyme. Cook 2 min. or until shallots are tender, stirring occasionally. Stir in lemon juice; cook 1 min. Stir in sauce, parsley and lemon zest; cook until heated through. Spoon sauce over chicken. If desired, serve with hot cooked rice or pasta. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
