Classic Chicken Piccata



2 boneless skinless chicken breasts

1 tablespoon plus 1 teaspoon flour, separated

1 egg, beaten

1/2 teaspoon Alessi Sea Salt (Buy it here)

1/2 teaspoon Alessi Black Peppercorn (Buy it here)

1 cup Vigo Panko Italian Style Breadcrumbs

3 tablespoons Alessi Extra Virgin Olive Oil, divided use (Buy it here)

1 pound Alessi Spaghetti (Buy it here)

2 tablespoons lemon juice, fresh

1/2 cup chicken broth

1 teaspoon Alessi Roasted Garlic Puree (Buy it here)

1/2 teaspoon Alessi Pinot Grigio Wine Vinegar (Buy it here)

1 teaspoon white wine

1 teaspoon Alessi Capers (Buy it here)

6 Vigo Baby Marinated Artichoke Hearts, drained and chopped

2 tablespoons butter


Butterfly chicken breasts and then cut in half.  Pound down to desired thinness.

Coat chicken with 1 Tbsp flour and drench in egg wash.

Mix salt and pepper together with breadcrumbs on a plate.  Coat chicken on both sides so bread crumbs evenly adhere.

Heat 2 tsp of olive oil in skillet over med-high heat. Add chicken and cook thoroughly (3-5 min either side). Reduce heat to medium.  Set chicken aside on a plate.

In a separate bowl whisk together lemon juice, chicken broth, and 1 tsp of flour.

Using the same skillet heat a tsp of oil and garlic (one minute). Add whisked broth mixture to skillet and simmer until thickened. Slowly stir in vinegar, wine, capers and artichoke hearts. Once blended, stir in butter.

Add chicken and simmer on low for 2 minutes.

Serve over cooked, al dente pasta with additional sauce spooned over the top, if desired.

Recipe courtesy of Alessi


Sweet-Tea Marinated Chicken

Solio Family


4 chicken breasts

1-2 cups Milo’s sweet tea

Stone Hollow Creamery Goat Cheese

Beer BBQ Rub to taste

Salt to taste

1-2 tablespoons Solio Family Canola Oil (Buy it here)


Marinate the chicken breasts in sweet tea overnight or for at least 4 hours. After you have removed them from the sweet tea, season with the rub and salt. Warm a pan over medium heat. Then add Solio Family Canola Oil and allow it a moment to warm as well. Next, sear the chicken on both sides on medium heat until the chicken reaches an internal temperature of 165 degrees or the juices run clear.

Serve the chicken with Stone Hollow Creamery Goat Cheese and warm chutney.

Recipe courtesy of The Solio Family