Chicken Piccata

with Cauliflower Mash

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Instructions

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1 Make cauli puree

Heat the milk in a large pot with a lid over a medium heat. Separate the cauliflower into florets. Add the cauliflower and cook, covered, for 10-12 min until soft. Once soft, pour the cauliflower and milk into a food processor. Blitz for 1-2 min until smooth. Add the cream cheese and season generously with salt and pepper.

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2 Prep vegetables

Meanwhile, peel and finely chop the shallots and garlic. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice half of the lemon and slice the remaining lemon into round slices. Chop the parsley. Boil the measured water and dissolve the stock cube in it. 

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3 Prep chicken

Slice each chicken breast in half as if you were cutting a burger bun, so you are left with two thinner chicken escalopes. Add the flour to a plate and season it with salt and pepper. Turn the chicken escalopes in the seasoned flour.

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4 Fry chicken

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the coated chicken breasts and fry for 2-3 min on each side until nicely browned and cooked through (fry in batches). Transfer to a plate, reserve the pan (don't wash it).

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5 Make sauce

Return the pan to a medium heat and loosen any sticky bits with a spatula. Add a second drizzle of oil, the shallots, garlic and a pinch of salt. Cook for 1-2 min. Add the stock. Bring to a simmer and cook for 3 min or until the liquid has reduced by 1/3.

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6 Serve

Add the capers with their juice and a few lemon slices. Remove the pan from the heat and add the butter, 1/1.5/2 Tbsp of lemon juice and 0.5/0.75/1 tsp of lemon zest. Whisk until the sauce begins to thicken. Return the chicken breasts to the pan. Season with a pinch of black pepper. Serve the cauliflower puree to the side.

Tips for fussy eaters

Serve their chicken without the capers and with regular mashed potatoes on the side.

Pro tip

Stirring cold butter into a sauce at the end creates a glossy finish and helps to thicken it.

This simple Italian classic pairs butter and lemon perfectly.

Cooking Time: 30 min

Equipment Required: Blender

Cals 719 · Prot 57 · Carbs 34 · Fat 41

Ingredients

Number of people

Chicken piccata

Chicken breast 400 Grams
Shallots 1 Piece
Garlic cloves 2 Piece
Lemon 1 Piece
Fresh parsley 15 Grams
Water 150 ML
Chicken stock cube 0.5 Piece
Plain flour 15 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Vegetable oil 2 Tbsp
Capers 20 Grams
Salted butter 50 Grams

Cauliflower mash

Whole milk 200 ML
Cauliflower 600 Grams
Cream cheese 80 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

This simple Italian classic pairs butter and lemon perfectly.

Cooking Time: 30 min

Equipment Required: Blender

Cals 719 · Prot 57 · Carbs 34 · Fat 41

Instructions

photo

1 Make cauli puree

Heat the milk in a large pot with a lid over a medium heat. Separate the cauliflower into florets. Add the cauliflower and cook, covered, for 10-12 min until soft. Once soft, pour the cauliflower and milk into a food processor. Blitz for 1-2 min until smooth. Add the cream cheese and season generously with salt and pepper.

photo

2 Prep vegetables

Meanwhile, peel and finely chop the shallots and garlic. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice half of the lemon and slice the remaining lemon into round slices. Chop the parsley. Boil the measured water and dissolve the stock cube in it. 

photo

3 Prep chicken

Slice each chicken breast in half as if you were cutting a burger bun, so you are left with two thinner chicken escalopes. Add the flour to a plate and season it with salt and pepper. Turn the chicken escalopes in the seasoned flour.

photo

4 Fry chicken

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the coated chicken breasts and fry for 2-3 min on each side until nicely browned and cooked through (fry in batches). Transfer to a plate, reserve the pan (don't wash it).

photo

5 Make sauce

Return the pan to a medium heat and loosen any sticky bits with a spatula. Add a second drizzle of oil, the shallots, garlic and a pinch of salt. Cook for 1-2 min. Add the stock. Bring to a simmer and cook for 3 min or until the liquid has reduced by 1/3.

photo

6 Serve

Add the capers with their juice and a few lemon slices. Remove the pan from the heat and add the butter, 1/1.5/2 Tbsp of lemon juice and 0.5/0.75/1 tsp of lemon zest. Whisk until the sauce begins to thicken. Return the chicken breasts to the pan. Season with a pinch of black pepper. Serve the cauliflower puree to the side.

Tips for fussy eaters

Serve their chicken without the capers and with regular mashed potatoes on the side.

Pro tip

Stirring cold butter into a sauce at the end creates a glossy finish and helps to thicken it.

Ingredients

Number of people

Chicken piccata

Chicken breast 400 Grams
Shallots 1 Piece
Garlic cloves 2 Piece
Lemon 1 Piece
Fresh parsley 15 Grams
Water 150 ML
Chicken stock cube 0.5 Piece
Plain flour 15 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Vegetable oil 2 Tbsp
Capers 20 Grams
Salted butter 50 Grams

Cauliflower mash

Whole milk 200 ML
Cauliflower 600 Grams
Cream cheese 80 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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