Creamy Lemon Chicken Piccatta


1 lb chicken tenders, plus salt and pepper to taste

1/4 C all-purpose flour1/4 C The Tasteful Olive's Butter Olive Oil

1 C chicken broth

2 small lemons juiced (about 1/2 C)

3/4 C heavy cream

1/4 C capers

Chopped parsley (an optional garnish)

Roasted Red Bell Pepper Fettuccini (available at The Tasteful Olive)

 bunch Swiss Chard, cut into thin ribbons



Salt and pepper the chicken pieces, then dredge in flour. Add olive oil to a hot pan and bring to medium heat. Add chicken and saute gently,  flipping only once so chicken gets a nice golden crust. Remove chicken from pan when cooked through.

To the same pan, turn up heat to high and add broth, lemon juice, heavey cream and capers. Stir and bring to a boil. Reduce heat to medium and simmer for 5-10 minutes.

While you make the chicken and sauce, boil a pot of salted water. Add pasta and Swiss Chard, cooking according to the pastaackage directions (3.5 - 5 minutes).

Toss pasta with sauce and serve chicken pieces on top. Enjoy!


recipe by Erin Zehner