Chicken Piccata

with Cauliflower Mash
This simple Italian classic pairs butter and lemon perfectly.
Cals 719 · Prot 57 · Carbs 34 · Fat 41
Low-Carb
Try Hello Chef Now
30 min
photo
This simple Italian classic pairs butter and lemon perfectly.
Cals 719 · Prot 57 · Carbs 34 · Fat 41
Low-Carb
Try Hello Chef Now
Download PDF
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

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Steak Taco Salad
with Lime Crema Dressing
Roasted Ratatouille
with Quinoa, Basil and Pine Nuts
9 oz Fillet of Beef with Truffle Butter
and Roast Potatoes
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy