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Photo for - Creamy Spinach and Artichoke Chicken Piccata

Creamy Spinach and Artichoke Chicken Piccata

A classic Italian chicken dish is revamped with just a few simple ingredients to add creaminess and a delicious tang from goat sour cream.

  • Yields: 4
  • Preparation: 30 minutes

Ingredients

  • 1/4 cup (60mL) GAY LEA - Salted Butter, divided
  • 1/2 cup (125mL) HEWITT'S - Goat Milk Sour Cream
  • 4 fillets chicken, boneless skinless
  • 3/4 tsp (4mL) salt
  • 3/4 tsp (4mL) pepper
  • 1 cup (250mL) all purpose flour
  • 1/4 cup (60mL) olive oil, divided
  • 1/4 cup (60mL) lemon juice
  • 1 cup (250mL) artichoke hearts, marinated, drained and chopped
  • 3/4 cup (175mL) chicken broth, sodium-reduced
  • 1/4 cup (60mL) brined capers, drained
  • 2 cups (500mL) baby spinach
  • 1/4 cup (60mL) fresh parsley, chopped
  • 4 lemon wedges

Instructions

  1. Season chicken with salt and pepper. Dredge in flour until completely coated, shaking off excess.
  2. Heat half of the butter and oil in large skillet set over medium-high heat; cook two chicken fillets for about 3 minutes per side or until browned. Transfer to plate. Repeat with remaining butter, oil and chicken.
  3. Add lemon juice to skillet; cook, scraping up any browned bits, for about 2 minutes or until slightly reduced. Add artichoke hearts, broth and capers. Simmer for 2 minutes. Add spinach; toss until wilted. Stir in sour cream until well combined.
  4. Return chicken and any accumulated juices to pan. Cook for 2 to 3 minutes or until heated through. Sprinkle with parsley. Serve with lemon wedges.
  • Serve with cooked spaghetti tossed with butter, garlic and Parmesan, and steamed green beans.
Photo of - Creamy Spinach and Artichoke Chicken Piccata

Ingredients

  • 1/4 cup (60mL) GAY LEA - Salted Butter, divided
  • 1/2 cup (125mL) HEWITT'S - Goat Milk Sour Cream
  • 4 fillets chicken, boneless skinless
  • 3/4 tsp (4mL) salt
  • 3/4 tsp (4mL) pepper
  • 1 cup (250mL) all purpose flour
  • 1/4 cup (60mL) olive oil, divided
  • 1/4 cup (60mL) lemon juice
  • 1 cup (250mL) artichoke hearts, marinated, drained and chopped
  • 3/4 cup (175mL) chicken broth, sodium-reduced
  • 1/4 cup (60mL) brined capers, drained
  • 2 cups (500mL) baby spinach
  • 1/4 cup (60mL) fresh parsley, chopped
  • 4 lemon wedges