Creamy Chicken Piccata

• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded thin
• 1/3 cup all-purpose flour
• 2 eggs, slightly beaten
• 2 tablespoons Bertolli(R) Extra Virgin Olive Oil
• 1/4 cup chopped shallots or onion
• 1 teaspoon fresh thyme leaves or 1/2 tsp. dried thyme leaves, crushed
• 3 tablespoons lemon juice
• 1 jar Bertolli(R) Creamy Alfredo Sauce
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon grated lemon peel (optional)

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.
2. 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.
3. Calories 500, Calories From Fat 270, Saturated Fat 12g, Trans Fat 0g, Total Fat 30g, Cholesterol 260mg, Sodium 980mg, Total Carbohydrate 15g, Sugars 3g, Dietary Fiber 1g, Protein 40g, Vitamin A 20%, Vitamin C 15%, Calcium 10%, Iron 15%

chicken, flour, eggs, olive oil, shallots, thyme, lemon juice, alfredo sauce, parsley, lemon peel

Taken from www.myrecipes.com/recipe/creamy-chicken-piccata-0 (may not work)