Chicken Scaloppine With Linguine Alfredo

• 12 cup all-purpose flour
• 1 teaspoon salt
• 34 teaspoon seasoned pepper
• 1 12 lbs chicken cutlets
• 2 tablespoons olive oil
• 1 cup white wine
• fresh parsley sprig
• 1 (10 ounce) containerlight refrigerated alfredo sauce
• 12 cup fresh parsley
• 12 cup white wine
• 3 tablespoons reduced-fat sour cream
• 1 garlic clove, sliced
• 1 (8 ounce) package fresh linguine

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.
3. Remove from skillet, and keep warm.
4. Add wine to skillet; cook 1 to 2 minutes or until liquid is reduced by half, stirring to loosen particles from bottom of skillet.
5. Arrange cutlets on a serving platter, and drizzle with sauce.
6. Garnish, if desired.
7. Serve with Linguine Alfredo:.
8. Process Alfredo sauce and next 4 ingredients in a blender or food processor until smooth, stopping to scrape down sides.
9. Prepare linguine according to package directions; drain and return to pot.
10. Stir in Alfredo sauce mixture, and serve immediately.

flour, salt, pepper, chicken cutlets, olive oil, white wine, parsley sprig, alfredo sauce, parsley, white wine, sour cream, garlic, fresh linguine

Taken from www.food.com/recipe/chicken-scaloppine-with-linguine-alfredo-157566 (may not work)