HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Piccata
Chicken Piccata

Chicken Piccata

with Buttery Garlic Sauce and Roasted Veggies

Read more

For today's dish, you'll be making a lovely buttery emulsion for roast veggies! It's the technique behind many great sauces like hollandaise, mayonnaise and aioli so sounds fancy but is actually really easy. Chemically speaking, water and fat don't mix, so we beat the butter into tiny particles so it remains suspended in the liquid.

Tags:Family Friendly
Allergens:Cereals containing glutenSulphitesMilk

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 conflict 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.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


2 unit(s)


1 unit(s)


1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

½ pot(s)

Dried Thyme

2 unit(s)

Chicken Fillet

24 grams


(ContainsCereals containing gluten)

1 sachet(s)

White Wine Vinegar


¼ pot(s)

Chicken Stock Pot

30 grams

Unsalted Butter


Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2598 kJ
Energy (kcal)621 kcal
Fat18.0 g
of which saturates10.0 g
Carbohydrate66 g
of which sugars13.0 g
Protein50 g
Salt0.47 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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 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).


Pop 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 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!