Chicken Angelique - Oliviers & Co.

Chicken Angelique

April 26, 2017
Chicken Angelique

This beautiful recipe blends the flavors of mushrooms, artichokes and capers together with a perfect floral finish of our Agrolaguna Olive Oil from Croatia. Easy to make and delightful to taste.

Chicken Angelique

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

*Note: delicious served with Oliviers & Co pasta.


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