Chicken Alfredo by Wendy Rahamut Meat

Ingredients

• 1 lb boneless chicken cutlets (cut into 3 oz pieces)
• 1 tsp minced garlic
• 1 tbsp fresh french thyme
• 1 egg
• 1/2 cup flour
• 1 cup dried breadcrumbs
• 1/4 cup Sizzola Soybean oil
• 1 pkg KNORR Alfredo Sauce mix
• 1 3/4 cup milk
• 1/3 cup chopped chives
• 1 tsp lemon zest
• Salt and pepper

Preparation

Flatten chicken to about 1/8 inch thickness (do this by placing into a plastic bag, then pounding flat with a rolling pin.
Season with garlic, thyme, salt and pepper.
Beat egg, place in a shallow bowl.
Place flour and crumbs into a plate.
Dip chicken in flour then egg then in crumbs.
Heat oil in a frying pan and fry chicken pieces until golden. Drain.
In a small saucepan, combine KNORR Alfredo Sauce mix with milk.
Cover and simmer for 5 minutes.
Spoon sauce over chicken and serve with a garnish of chopped fresh chives and lemon zest.

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