This recipe is inspired by the region of Toscana in Italy.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
Add To Shopping List
How do I make it ?
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.
Kraft Kitchen Tips!
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.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 6 g
Cholesterol 125 mg
Sodium 670 mg
Carbohydrate 13 g
Fibre 1 g
Sugars 2 g
Protein 30 g
4 servings, 1/4 recipe each
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.