Lemony Chicken Piccata

    • Prep:

      20 min.

    • Total:

      20 min.

  • Makes

    6 Servings

Store Locator

We toss our vegetable rich Chicken Piccata in with linguine to anchor this bright and flavorful springtime dish. Buttery and tasty Olivio Buttery Spread brings the dish to life with a splash of white wine.  Let the produce section inspire you and use what’s fresh in your market today.

Ingredients

  • 2 lbs Chicken Breast, sliced into 1/4″ cutlets
  • salt and pepper
  • 1 egg, whisked
  • 1/2 cup flour
  • 3 Tbs Olivio Original or Vegan (Dairy-Free) Buttery Spread
  • 3Tbs Extra Virgin Olive Oil
  • 1/4 cup dry white wine
  • 1 1/2 cups artichoke hearts
  • 1 cup cherry tomatoes, halved
  • 3 cups fresh spinach
  • 1/3 cup chicken stock
  • 2 Tbs lemon juice
  • 2 Tbs capers
  • 1 lb linguine, cooked

Preparation

  1. Place the egg and flour in two separate, low rimmed bowls. Season the chicken cutlets with salt and pepper and then dredge once through the egg and once through the flour.  Pan sear in Olivio Buttery Spread and Olive Oil over medium high heat for 3 minutes on each side or until a beautiful golden brown and cooked through.
  2. Remove the chicken from the pan and cover with foil.  Return your attention back to the pan and over medium heat, deglaze the pan with white wine.  Use a wooden spoon to scrape any loose, flavorful bits up off the bottom of the pan.
  3. Add the artichoke hearts and tomatoes.  Then add the chicken stock and lemon juice.  Next, stir in the linguine and fold in the spinach allowing it to gently wilt. Garnish with capers and chicken cutlets  cut on the bias. Enjoy!

Newsletter Signup

Subscribe to our newsletter to receive our latest recipes and announcements.