Wednesday, September 25, 2013

One of my all-time favorite meals

1/2 cup flour
1 tsp salt
3/4 tsp pepper
1 1/2 lbs chicken cutlets
2 TBSP olive oil
1 cup white wine
Linguine Alfredo

Combine flour, salt and pepper in a flat dish and dredge chicken. 

Cook chicken in hot oil in a large skillet over medium-high heat, flipping sides until cooked through.  Remove chicken from skillet and keep warm.

Add wine to skillet and cook 1 to 2 minutes or until liquid is reduced by half, stirring to loosen particles from skillet.

Arrange on serving platter and drizzle with wine sauce.  Serve with linguine alfredo.

Linguine Alfredo:

10 oz container Alfredo sauce
1/2 cup fresh parsley
1/2 cup white wine
3 TBSP sour cream
1 garlic clove, sliced
8 oz refrigerated linguine

Process Alfredo sauce, parsley, wine, garlic and sour cream in food blender until smooth.  Serve with cooked linguine.


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