Chicken Piccata
with Buttery Garlic Sauce and Roasted Veggies
For this tasty dish, you will be making an emulsion to create a lovely buttery sauce for roast veggies! An emulsion combines fat and water, and making one is the technique behind many great sauces like hollandaise, mayonnaise and aioli. Chemically speaking, water and fat don't mix, so to get these molecules to emulsify we beat the butter into as tiny particles as possible. This is where a whisk comes in handy!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Potato
3
Carrot
1
Dried Thyme
1
Broccoli
1
Echalion Shallot
1
Garlic Clove
1
Flat Leaf Parsley
4
British Chicken Breasts
50
Flour
(Contains Cereals containing gluten)
1
White Wine Vinegar
(Contains Sulphites)
½
Chicken Stock Pot
30
Unsalted Butter
(Contains Milk)
Not included in your delivery
200
Water
Nutritional information
Utensils
Instructions
Chop the potato into 2cm pieces (no need to peel). Remove the top and bottom from the carrot and quarter lengthways (no need to peel). Chop into batons about 3cm long. Put the potato and carrot on a baking tray and drizzle over a splash of oil. Sprinkle over the dried thyme and a good pinch of salt. Mix together so all the root veggies get a good coating of oil. Roast on the top shelf of your oven, until golden, 35 mins. Turn halfway.
Cut the broccoli into small bite-sized florets (little trees!), pop them on another baking tray and drizzle over some oil, and add a pinch of salt and black pepper. Leave to the side. Halve, peel and chop the shallot into 1⁄2cm pieces. Peel and grate the garlic (or use a garlic press). Finely chop the parsley.
Put each chicken breast between two sheets of clingfilm and bash with a rolling pin or a frying pan, until 2cm thick. Put the flour in a bowl with a pinch of salt and some black pepper. Mix together. Lay each chicken breast individually in the bowl and dredge in the flour, making sure each one gets a good coating on both sides.
Heat a good glug of oil in a large frying pan on medium-high heat. Once hot, lay in the chicken. Cook for 5-6 mins on each side, until brown and cooked through. TIP: The chicken is cooked when it is no longer pink in the middle.Take the chicken out of the pan and place on a chopping board. Cover with foil and leave to rest. In the final 10 mins of the root veggies cooking time, roast the broccoli on the middle shelf of your oven until crispy, 10 mins.
Don't wash the pan, simply return it to medium heat. Add a splash of oil. Cook the shallot for 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 (amount specified in the ingredient list) and chicken stock pot. Bring to the boil, stir to dissolve the stock pot.
Once the sauce is boiling, add the butter and whisk vigorously. This will make an emulsion. The sauce will thicken slightly and look lovely and glossy. Remove 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.
