Chicken Piccata
with Cauliflower Mash
This simple Italian classic pairs butter and lemon perfectly.
Cals 684 · Prot 58 · Carbs 39 · Fat 34
Low Carb
30 min
This simple Italian classic pairs butter and lemon perfectly.
Cals 684 · Prot 58 · Carbs 39 · Fat 34
Low Carb
Ingredients
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
4*5*9*15*
1 Piece
Plain flour
10*11*
15 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
Vegetable oil
2 Tbsp
Capers
20 Grams
Butter
4*
50 Grams
Cauliflower mash
Cauliflower
600 Grams
Cream cheese
4*
80 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2845 / 684 |
| Fats (g) | 33.7 |
| of which saturated (g) | 21.1 |
| Carbohydrates (g) | 39 |
| of which sugars (g) | 12.5 |
| Fibers (g) | 10.2 |
| Proteins (g) | 57.5 |
| Salt (g) | 4.5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make cauli mash
- Chop the cauliflower into small florets.
- Bring a large pot of salted water to a boil.
- Add the cauliflower and cook, covered, for 10-12 min until soft.
- Once soft, drain the cooked cauliflower and add it to a food processor with the cream cheese.
- Blitz until smooth.
- Season well with salt and pepper.
- Keep covered until serving.
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 0.5 stock cube in it.
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.
4 Fry chicken
- Heat a pan over a medium-high heat with a drizzle of oil.
- Fry the coated chicken breasts for 2-3 min on each side until nicely browned and cooked through (fry in batches if necessary).
- Transfer to a plate and reserve the pan (don't wash it).
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.
6 Serve
- Add the capers with their juice and a few lemon slices.
- Remove the pan from the heat and add the butter, 1 Tbsp of lemon juice and 0.5 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 Chicken Piccata with a side of Cauliflower Mash.
Tip! Stirring cold butter into a sauce at the end creates a glossy finish and helps to thicken it.
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