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 sprigs
1 (10 ounce) containers light refrigerated alfredo sauce
1/2 cup fresh parsley
1/2 cup white wine
3 tablespoons reduced-fat sour cream
1 garlic cloves, sliced
1 (8 ounce) packages fresh linguine
Directions:
Combine first 3 ingredients in a shallow dish; dredge chicken cutlets in flour mixture.
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.
Add wine to skillet; cook 1 to 2 minutes or until liquid is reduced by half, stirring to loosen particles from bottom of skillet.
Arrange cutlets on a serving platter, and drizzle with sauce. Garnish, if desired. Serve with Linguine Alfredo:.
Process Alfredo sauce and next 4 ingredients in a blender or food processor until smooth, stopping to scrape down sides.
Prepare linguine according to package directions; drain and return to pot. Stir in Alfredo sauce mixture, and serve immediately.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.