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Chicken Scaloppine with Linguine Alfredo

Source of Recipe


Southern Living






List of Ingredients



• 1/2 cup all-purpose flour
  
• 1 tsp salt
  
• 3/4 tsp seasoned pepper
  
• 1-1/2 pounds chicken cutlets
  
• 2 Tbsp olive oil
  
• 1 cup white wine
  
• Garnish: Fresh parsley sprigs
  
• Linguine Alfredo (recipe follows)
  






Instructions



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. Remove from skillet and keep warm.
   
   
3. Add wine to skillet; cook chicken 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.
   
   Makes 4 servings.
   
   .........
   
   LINGUINE ALFREDO
   
   • 1 (10-ounce) container refrigerated light Alfredo sauce
   • 1/2 cup chopped fresh parsley
   • 1/2 cup white wine
   • 3 Tbsp reduced-fat sour cream
   • 1 clove garlic, sliced
   • 1 (8-ounce) package refrigerated linguine
   
   Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides.
   
   Prepare linguine according to package directions; drain and return to pan. Stir in Alfredo sauce mixture, and serve immediately.
   
   Makes 4 servings.