Chicken Piccata with White Wine Sauce

• 1/4 cup flour
• 1/4 tsp. pepper
• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 2 Tbsp. extra virgin olive oil
• 1/4 cup dry white wine
• 1 Tbsp. white balsamic vinegar
• 1 jar (410 mL) Classico Alfredo di Toscana Mushroom Alfredo Pasta Sauce
• 1/4 cup pitted Kalamata olives, cut in half

1. Combine flour and pepper in shallow dish.
2. Cut chicken breasts lengthwise in half; pound to 1/4-inch thickness.
3. Add, 1 piece at a time, to flour mixture; turn until evenly coated with flour.
4. Shake chicken gently to remove excess flour.
5. Heat oil in large skillet on medium heat.
6. Add chicken; cook 3 to 5 min.
7. on each side or until done.
8. Remove chicken from skillet; cover to keep warm.
9. Add wine and vinegar to skillet; cook and stir 2 min.
10. Stir in pasta sauce; simmer on medium-low heat 5 to 7 min.
11. or until heated through, stirring frequently.
12. Stir in olives.
13. Serve chicken topped with pasta sauce mixture.

flour, pepper, chicken breasts, extra virgin olive oil, white wine, white balsamic vinegar, mushroom alfredo pasta sauce, olives

Taken from www.kraftrecipes.com/recipes/chicken-piccata-white-wine-sauce-189205.aspx (may not work)