Monday, October 29, 2007

Chicken Scallopine with Linguine Alfredo

1/2 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon seasoned pepper
1 1/2 pounds chicken cutlets
2 tablespoons olive oil
1 cup white wine
Garnish: fresh parsley sprig
Linguine Alfredo

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.

Linguine Alfredo
1 (10-ounce) container light refrigerated Alfredo sauce
1/2 cup fresh parsley
1/2 cup white wine
3 tablespoons reduced-fat sour cream
1 garlic clove, sliced
1 (8-ounce) package refrigerated linguine
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.
Note: For testing purposes only, we used Buitoni Light Alfredo Sauce.

Makes 4 servings

Southern Living, APRIL 2004

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