Creamy Chicken Piccata

#) This is the Creamy Edition of Chicken Piccata. In the regular we've cooked without any external elements. But here I'll use Cream. Let's make this! (for 4)

Ingredients:

=> 2 tbsp of all-purpose flour
=> 1/8 tsp of salt
=> 1/8 tsp of black pepper
=> 1 1/4 pound thin-sliced skinless, boneless chicken breast halves
=> 2 tbsp of olive oil
=> 1/4 cup lemon juice
=> 1/4 cup white wine or water
=> 1/4 cup capers, rinsed and drained
=> 1 jar (14.5 ounces) Homestyle Alfredo Sauce

=> 8 ounce (1/2 of a 1-pound package) penne pasta, cooked and drained

Preparation:

= Stir the flour, salt and black pepper on a plate. Coat the chicken with the flour mixture.

= Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken in batches and cook for 10 minutes or until browned on both sides and cooked through.

= Remove the chicken from the skillet, cover and keep warm.

= Stir the lemon juice, wine and capers in the skillet.

= Cook for 5 minutes, stirring to scrape the browned bits from the bottom of the skillet. Stir in the sauce and heat to a boil. Reduce the heat to low.

= Cook for 5 minutes, stirring occasionally. Serve the sauce mixture with the chicken and penné.

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