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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

Chicken Piccata with White Wine Sauce


  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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