Serve this light and fresh sauce with fish or shrimp as well.
1 jar (15 oz.) Classico® Light Creamy Alfredo Pasta Sauce
6 boneless, skinless chicken breast halves, about 4 oz. each
1/3 cup flour
2 tbsp olive oil
2 tbsp freshly squeezed lemon juice
1/8 tsp. ground nutmeg
Pound each chicken breast with a mallet to about 1/4-inch even thickness. Season with salt and pepper if desired. 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.
In the same skillet over medium heat, stir in pasta sauce and juice, and cook for 5 to 7 minutes, or until heated through, stirring occasionally. Stir in nutmeg, and serve warm with chicken breasts. Garnish with sliced fresh basil and lemon zest if desired.