Creamy Lemon Chicken Piccatta

 

1 lbs Chicken tenders, plus salt and pepper to taste

¼ c all-purpose flour

¼ c The Tasteful Olive’s Butter Olive Oil

1 c chicken broth

2 small lemons, juiced (about ½ c)

¾ c heavy cream

¼ c capers

Chopped parsley (optional garnish)

Rossi Pasta’s Roasted Bell Pepper Fettuccini found at the Tasteful Olive

1 bunch of Swiss chard cut into thin ribbons

Salt and pepper the chicken, then dredge in flour. Add olive oil to a hot pan and bring to a medium heat. Add chicken and sauté, flipping only once, so the 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, heavy cream and capers. Stir and bring to a boil. Reduce heat to medium and simmer for 5-10 mins.

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

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