Chicken Scaloppine With Linguine Alfredo |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The secret to sautéing thinly sliced cutlets is to have both the pan and the oil hot enough to sear the meat - the food should hiss as soon as it hits the pan. Ingredients:
1/2 cup all-purpose flour |
1 teaspoon salt |
3/4 teaspoon seasoned pepper |
1 1/2 lbs chicken cutlets |
2 tablespoons olive oil |
1 cup white wine |
fresh parsley sprig |
1 (10 ounce) container light refrigerated alfredo sauce |
1/2 cup fresh parsley |
1/2 cup white wine |
3 tablespoons reduced-fat sour cream |
1 garlic clove, sliced |
1 (8 ounce) package fresh linguine |
Directions:
1. Combine first 3 ingredients in a shallow dish; dredge chicken cutlets in flour mixture.
2. Cook chicken in hot oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until done. Remove from skillet, and keep warm.
3. Add wine to skillet; cook 1 to 2 minutes or until liquid is reduced by half, stirring to loosen particles from bottom of skillet.
4. Arrange cutlets on a serving platter, and drizzle with sauce. Garnish, if desired. Serve with Linguine Alfredo:.
5. Process Alfredo sauce and next 4 ingredients in a blender or food processor until smooth, stopping to scrape down sides.
6. Prepare linguine according to package directions; drain and return to pot. Stir in Alfredo sauce mixture, and serve immediately.
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