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Chicken Angelique


  • ½ cup all purpose flour
  • Salt & pepper to taste
  • 8 thin chicken cutlets  (about 1 ½ lbs.)
  • 1 14oz. can of artichoke hearts in water, rinsed, drained and quartered
  • 8 oz. fresh mushrooms, washed and sliced
  • 2 tbsp. capers, rinsed and drained
  • 2 tbsp. butter
  • 3 tbsp. O&CO. Everyday olive oil
  • 1 can chicken broth
  • Juice of 1 lemon
  • 1/3 cup parsley, roughly chopped
  • O&CO. Veralda Olive Oil


  • Season flour with salt and pepper. dredge chicken and shake off excess flour. 
  • In a large skillet, heat Everyday olive oil over medium heat. 
  • When oil is hot, add chicken and cook until golden brown on both sides, set aside. 
  • Add a bit more Everyday oil and sauté mushrooms until golden and tender, scraping up the bits on the bottom of the pan. 
  • Add broth, lemon juice and butter, gently swirling to combine. 
  • Cook for 3 minutes until sauce reduces a bit. 
  • Add chicken, artichokes and capers, bring to a boil. 
  • Remove skillet from heat, place chicken in serving dish. 
  • Sprinkle with parsley and a drizzle of Veralda.


*Note: delicious served with angel hair pasta.