Jarred Alfredo Salt

Jarred Alfredo Salt

Ingredients:
1 cup (250 g) refrigerated or jarred Alfredo sauce
2 tablespoons (8 g) minced fresh parsley (optional)

Directions:
In a large skillet, heat 1 tablespoon (14 g) butter over
medium-high heat. Add half of the scaloppine. Cook until
browned, about 2 minutes per side. Remove to a plate.
Repeat with 1 tablespoon (14 g) of butter and the remaining
scaloppine. Remove to a plate.
Add the remaining 1 tablespoon (14 g) butter, mushrooms,
pepper, nutmeg, and a pinch of salt to the pan. Toss. Cover
and cook, tossing occasionally, over medium heat, until the
mushrooms give off their liquid, about 5 minutes. Uncover
and cook until most of the liquid evaporates. Reduce the
heat to medium-low. Stir in the Alfredo sauce. Return the
scaloppine, plus any juices accumulated on the plate, to
the pan. Simmer until heated through, about 2 minutes.
Sprinkle with parsley, if using.
Prep= 3 minutes Cook= 12 minutes Yield= 4 to 6 servings
Chicken and Turkey Main Dishes 85
Job no:8136 CTP Title : FW-SPHAGETTI GOURMET Client : Pro-Vision
Scn : #175 Size : 127(w)215.9(h)mm Co : M12 MAC B C0 O/P: CTP 5th Black p85
Dept : DTP D/O : 24.07.06 (Job no:8136c1 D/O : 29.07.06 Co: CM12)
083-102.qxd 7/29/06 3:40 PM
Chicken
Parmigiana
Prepared sauce and presliced chicken
scaloppine make this classic dish simple
to prepare.
/12 cup (60 g) all-purpose flour