Creamy Chicken Piccata

Ingredients
4 (about 1 1/4 pounds) boneless, skinless chicken breast halves, pounded thin
1/3 cup(s) all-purpose flour
2 eggs, slightly beaten
2 tablespoon(s) olive oil, divided
1/4 cup(s) chopped shallots or onion
1 teaspoon(s) fresh thyme leaves or 1/2 teaspoon dried thyme leaves, crushed
3 tablespoon(s) lemon juice
1 jar(s) alfredo sauce
1 tablespoon(s) finely chopped fresh parsley
1 teaspoon(s) grated lemon peel (optional)

Directions

1.Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, then eggs, coating well.

2.Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium heat and cook chicken, turning once, 5 minutes or until thoroughly cooked. Remove chicken and set aside.

3.Heat remaining 1 tablespoon olive oil in same skillet and cook shallots and thyme, stirring occasionally, 2 minutes or until shallots are tender. Stir in lemon juice and cook 1 minute. Stir in sauce, parsley, and lemon peel; heat through.

4.Spoon sauce over chicken and serve, if desired, with hot cooked rice or pasta.