Chicken Piccata
with garlic butter sauce and roasted vegCalories
:
650 kcalProtein
:
50.7g proteinTotal
:
50 minutesDifficulty
:
MediumEgg Free
Protein Rich
Family Friendly
Calorie Smart
Allergens:
- Sulphites
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.
Ingredients
Serving amount
600 grams
Potatoes
1 unit(s)
Garlic
5 grams
Parsley
320 grams
Irish Chicken Breast
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Shallot
1 sachet(s)
Vegetable Stock
1 unit(s)
Carrot
150 grams
Sugar Snap Peas
Not included in your delivery
3 tbsp
Flour
2 tbsp
Butter
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2718 kJ
Energy (kcal)650 kcal
Fat16.5 g
of which saturates10.5 g
Carbohydrate82.6 g
of which sugars12.8 g
Dietary Fiber12.9 g
Protein50.7 g
Salt1.8 g
Potassium1265.7 mg
Calcium33.6 mg
Iron1 mg
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
Cooking steps
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.
2
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Pop the sugar snaps and carrots onto a separate lined baking tray. Drizzle with oil, season with salt and pepper and toss to coat. Set aside.
- Halve and peel the shallot. Chop into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Finely chop the parsley (stalks and all).
3
- Place each chicken breast between two sheets of cling film.
- Bash with a rolling pin or the bottom of a pan until 2cm thick. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Add 3 tbsp flour (per 2P) to a large bowl. Season with salt and pepper.
- Toss the chicken in the flour to fully coat.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
4
- When the potatoes have 15 mins of cooking time left, place the sugar snaps and carrot on the middle shelf of the oven and roast until slightly tender, 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 board, cover and allow to rest.
5
- Return the pan to medium heat with a drizzle of oil.
- Add the chopped shallot 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 (per 2P) and stock.
- Bring to the boil.
- Lower the heat and vigorously stir in 2 tbsp butter (per 2P) until melted and combined.
6
- Remove the pan from the heat.
- Add a splash of water to loosen the sauce if necessary.
- Slice the chicken and serve with the roast potatoes and crispy veg alongside.
- Finish with a generous drizzle of the garlic butter sauce.
