Weeknight Lemon Caper Chick'n

Recipe:

Weeknight Lemon Caper Chick'n

Serves: 2-4
Prep Time: 5 min
Cooking: 15 minutes
Recipe By: Angelica Oles

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Ingredients

1 package Abbot’s Butcher Chopped Chick’n

1 lemon, cut into wedges

3 small shallots, halved and quartered, lengthwise

1/2 teaspoon red pepper flakes

3 tablespoons olive oil

1/2 cup vegetable broth

1/2 cup Calvestrano olives, torn

Fresh parsley, to garnish

Description

A 20-minute Chick’n meal that tastes straight from a restaurant kitchen. Bright, seared lemon and a delicate shallot, caper and olive oil sauce infuse flavor into Abbot’s tender, juicy Chick’n. Enjoy with a generous wedge of crusty French bread and a side of simple roasted vegetables.

Method

  1. In a large skillet, cook Chick’n according to package instructions. Once cooked through and browned, remove Chick’n from pan and set aside.

  2. Using the same pan, heat olive oil over medium heat. Once oil is hot, place lemon wedges and shallots, cut-side down, in the pan. Cook until lemon wedges and shallots soften and become deeply browned, about 5 minutes. If they start to burn on the bottom before softening, turn the flame down. Once browned, flip.

  3. Add olives, red pepper flakes, and vegetable broth. Turn the heat to low. Let simmer for 2 minutes.

  4. Return Chick’n to the pan and gently stir.

  5. Remove from heat and top generously with fresh parsley and a squeeze of lemon juice.

  6. Serve over rice and veggies or alongside crusty bread to soak up broth. Enjoy!

Chick'nAbbots Butcher20 Minute Chef, Mains-and-Gatherings