Chicken Piccata
with Buttery Garlic Sauce and Roasted Veggies
Hearty and wholesome, our chicken piccata recipe is a winning weeknight recipe. Chicken breasts are flattened and lightly dredged in flour before being pan-fried until golden and crispy. Traditionally, a piccata sauce contains capers, lemon juice, butter and olive oil, but we’ve given this delicious sauce our own twist and used fresh parsley and white wine vinegar. Slice the chicken into strips, serve with the roasted veg and drizzle over the buttery sauce for a winning taste sensation.
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Ingredients
2
Chicken Breasts
200
Broccoli Florets
24
Plain Flour
¼
Chicken Stock Powder
1
Echalion Shallot
1
Garlic Clove
1
Flat Leaf Parsley
30
Unsalted Butter
12
White Wine Vinegar
1
Dried Thyme
2
Carrot
450
Potatoes
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Trim the carrot and quarter lengthways (no need to peel). Chop into 3cm long batons. Chop the potato into 2cm pieces (no need to peel) Put both on a large lined baking tray and drizzle over a little oil. Sprinkle on the dried thyme and a good pinch of salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven until golden, 30-35 mins. Turn halfway through cooking.
Put the broccoli florets on another lined baking tray and drizzle with oil. Season with salt and pepper then set aside. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all).
Put each chicken breast between two sheets of clingfilm and bash with a rolling pin or a frying pan until 2cm thick all over. Put the flour in a mixing bowl with a pinch of salt and pepper. Mix together. Lay each chicken breast individually in the bowl and coat in the flour, making sure each one gets a good coating on both sides. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!
Heat a good glug of oil in a frying pan on medium-high heat. Once hot, lay in the chicken. Cook for 5-6 mins on each side, until golden brown and cooked through. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Transfer to a chopping board and leave to rest, covered with foil. In the final 10 mins of the carrot and potato cooking time, put the broccoli on the middle shelf of your oven and roast until crispy.
Don't wash your frying pan, simply return it to medium heat. Add a little more oil and cook the shallot until softened, 4 mins. Add the garlic and parsley. Cook for 1 minute more. Pour in the white wine vinegar and allow it to evaporate. Add the water (see ingredients for amount) and stock powder. Bring to the boil and stir to dissolve the stock powder. Lower the heat and stir in the butter until melted and combined.
Remove the sauce from the heat. Slice the chicken and serve on plates, with the roasted veggies on the side and a good drizzle of buttery garlic sauce. Enjoy!
