Ingredients
- 1/4 cup flour
- 1/4 tsp. pepper
- 4 small boneless skinless chicken breasts (1 lb./450 g)
- 2 Tbsp. extra virgin olive oil
- 1/4 cup dry white wine
- 1 Tbsp. white balsamic vinegar
- 1 jar (410 mL) Classico Alfredo di Toscana Mushroom Alfredo Pasta Sauce
- 1/4 cup pitted Kalamata olives
- cut in half
Instructions
- 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.
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