Today, I would like to share a recipe for chicken piccata with white wine sauce from Classico® using their Classico® Mushroom Alfredo Sauce, which you can save on using the coupon below.
1 Jar (15 oz) Classico® Mushroom Alfredo Pasta Sauce
4 Boneless, skinless chicken breast halves, about 6 oz each
3 tablespoons of Balsamic Vinegar, divided
1/3 cup flour
2 tablespoons olive oil
1/4 cup dry white wine
1/4 cup whole or halved pitted kalamata olives
- 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, turing chicken until evenly coated. Cover and marinate in refrigerator for 1 hour.
- 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.
- in the same skillet over medium heat, stir in wine and remaining 2 Tbsp of balsamic vinegar, and cook for 1-2 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.
And voilá, a great meal for less.
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This recipe came directly form the Classico® website.