Chicken Scaloppine With Linguine Alfredo

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄2 cup all-purpose flour
• 1  teaspoon salt
• 3⁄4 teaspoon  seasoned pepper
• 1 1⁄2 lbs chicken cutlets
• 2  tablespoons olive oil
• 1  cup white wine

• Garnish

•  fresh parsley sprig

• 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  fresh linguine

Directions

1. Combine first 3 ingredients in a shallow dish; dredge chicken cutlets in flour mixture.
2. 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.
3. Add wine to skillet; cook 1 to 2 minutes or until liquid is reduced by half, stirring to loosen particles from bottom of skillet.
4. Arrange cutlets on a serving platter, and drizzle with sauce. Garnish, if desired. Serve with Linguine Alfredo:.
5. Process Alfredo sauce and next 4 ingredients in a blender or food processor until smooth, stopping to scrape down sides.
6. Prepare linguine according to package directions; drain and return to pot. Stir in Alfredo sauce mixture, and serve immediately.