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Chicken Piccata

Chicken Piccata

with garlic butter sauce and roasted broccoli

This moreish chicken piccata is an Italian-inspired dish that originated in the US in the early 20th century. The term piccata refers to a method of cooking that involves dousing in flour and smothering in a buttery sauce.

Tags:
Under 650 calories
Egg Free
Allergens:
Sulphites
Total Time50 minutes
Cooking Time45 minutes
DifficultyMedium

Ingredients

Serving amount

3 unit(s)

Potatoes

1 unit(s)

Broccoli

½ unit(s)

Onion

1 unit(s)

Garlic

5 grams

Parsley

320 grams

Chicken Breast

1 sachet(s)

Chicken Stock

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Flour

to taste

Water

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Nutrition Values

Energy (kcal)558 kcal
Energy (kJ)2334 kJ
Fat12.6 g
of which saturates2.7 g
Carbohydrate66.6 g
of which sugars6.8 g
Dietary Fiber0 g
Protein45.7 g
Cholesterol0 mg
Salt2.91 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Baking Sheet with Baking Paper
Clingfilm

Instructions

Roast the Potatoes
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm pieces (no need to peel).
  • Pop onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • Once the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Prep Your Veg
2
  • While the potatoes cook, trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
  • Pop onto a separate lined baking tray. Drizzle with oil, season with salt and pepper and toss to coat. Set aside.
  • Halve and peel the onion. Chop half (double for 4p) into small pieces.
  • Peel and grate the garlic (or use a garlic press).
  • Finely chop the parsley (stalks and all).
Coat the Chicken
3
  • Place each chicken breast between two sheets of cling film and bash with a rolling pin until 2cm thick all over. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
  • Add 3 tbsp flour (double for 4p) to a large bowl with a pinch of salt and pepper
  • Toss the chicken in the flour to evenly coat.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Cook the Chicken
4
  • When the potatoes have 15 mins of cooking time left, place the broccoli on the middle shelf of the oven and roast until slightly crispy, 12-15 mins.
  • While everything cooks, place a pan over medium-high heat with a good glug of oil
  • Once hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle. 
  • Transfer to a chopping board, cover and allow to rest.
Make the Sauce
5
  • Return the pan to medium heat with a drizzle of oil
  • Add the chopped onion and cook until softened, 3-4 mins. Add the garlic and parsley and cook for 1 min more. 
  • Pour in the vinegar and allow to evaporate. Add 75ml water (double for 4p) and chicken stock powder.
  • Bring to the boil and stir to dissolve the stock.
  • Lower the heat and vigorously stir in 2 tbsp butter (double for 4p) until melted and combined.
Finish and Serve
6
  • Remove the pan from the heat. Loosen the sauce with a splash of water if necessary.
  • Slice the chicken and serve with the roast potatoes and crispy broccoli alongside.
  • Finish with a generous drizzle of the garlic butter sauce.
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