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Dinnertime Recipes

Chicken Piccata with White Wine Sauce


A classic meal that’s easy to prepare and delightful to serve. Pair it up with steamed asparagus and garnish with chopped basil if desired.

What You Need

  • 1 jar (15 oz.) Classico® Mushroom Alfredo Pasta Sauce
  • 4 boneless, skinless chicken breast halves, about 6 oz. each
  • 3 tbsp Heinz® Balsamic Vinegar, divided
  • 1/3 cup flour
  • 2 tbsp olive oil
  • 1/4 cup dry white wine
  • 1/4 cup whole or halved pitted kalamata olives


  1. Slice each chicken breast in half and pound with a mallet to about 1/4-in. even thickness. Season with salt and pepper if desired, and place in a medium bowl. Add 1 Tbsp. of Balsamic Vinegar, turning chicken until evenly coated. Cover and marinate in refrigerator for 1 hour.
  2. Remove chicken from refrigerator. Lightly dredge in flour, shaking off the excess. Heat oil in a large skillet over medium heat, brown chicken for 2 to 3 minutes on each side, or until cooked through. Remove from skillet and keep warm.
  3. In the same skillet over medium heat, stir in wine and remaining 2 Tbsp. of Balsamic Vinegar, and cook for 1 to 2 minutes. Stir in pasta sauce and cook for 5 to 7 minutes, or until heated through, stirring occasionally. Stir in olives and spoon sauce over warm chicken breasts.

If desired, substitute Classico® Mushroom Alfredo Pasta Sauce with Classico® Four Cheese Alfredo Pasta Sauce.

Cooking time (duration)

Prep. time: 15 min Cook time: 15 min

Number of servings (yield)

8 servings




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