Chicken Piccata with White Wine Sauce

30 4 servings, 1/4 recipe each
Recipe By
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Prep Time
30
min.
Total Time
30
min.
Servings

4 servings, 1/4 recipe each

This recipe is inspired by the region of Toscana in Italy.

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What You Need

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Make It

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

Serving Suggestion

Serve with hot cooked fettuccine pasta.

How to Pound the Chicken Breasts

Place chicken in freezer-weight resealable plastic bag; pound with side of heavy can or meat mallet until chicken is desired thickness.

Servings

  • 4 servings, 1/4 recipe each

Nutritional Information

Serving Size 4 servings, 1/4 recipe each
AMOUNT PER SERVING
Calories 340
% Daily Value
Total fat 16g
Saturated fat 6g
Cholesterol 125mg
Sodium 670mg
Carbohydrate 13g
Dietary fibre 1g
Sugars 2g
Protein 30g
   
Vitamin A 2 %DV
Vitamin C 6 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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