Creamy Lemon Chicken Piccatta
Salt, to taste
Pepper, to taste
1 lb. chicken tenders
1/4 c. all-purpose flour
1/4 c. The Tasteful Olive Butter infused olive oil
1 c. chicken broth
1/2 c. freshly squeezed lemon juice
3/4 c. heavy cream
1/4 c. capers
1 bunch of swiss chard, cut into thin ribbons
Chopped parsley (optional garnish)
1 lb. fettuccine
Salt and pepper the chicken, then dredge in flour. Heat a large skillet to medium heat and add the olive oil. 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. Add the chard, in handfuls and stir to wilt, until all the chard has been added.
While you make the chicken and sauce, boil a pot of salted water. Add pasta and cook according to the package directions.
Toss pasta with sauce and serve chicken on top. Garnish with parsley, if desired
Author: www.thetastefulolive.com
