Chicken Scaloppine With Linguine Alfredo

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The secret to sautéing thinly sliced cutlets is to have both the pan and the oil hot enough to sear the meat - the food should hiss as soon as it hits the pan.

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Steps

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Combine first 3 ingredients in a shallow dish.

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Dredge chicken cutlets in flour mixture.

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Cook chicken in hot oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until done.

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Remove from skillet , and keep warm.

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Add wine to skillet.

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Cook 1 to 2 minutes or until liquid is reduced by half , stirring to loosen particles from bottom of skillet.

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Arrange cutlets on a serving platter , and drizzle with sauce.

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Garnish , if desired.

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Serve with linguine alfredo:.

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Process alfredo sauce and next 4 ingredients in a blender or food processor until smooth , stopping to scrape down sides.

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Prepare linguine according to package directions.

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Drain and return to pot.

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Stir in alfredo sauce mixture , and serve immediately.

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Ingredients

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all-purpose flour, salt, seasoned pepper, chicken cutlets, olive oil, white wine, fresh parsley sprig, alfredo sauce, fresh parsley, reduced-fat sour cream, garlic clove, fresh linguine