Chicken Piccata

with Butterfly Garlic Sauce and Roasted Broccoli

This delicious Chicken Piccata with Butterfly Garlic Sauce and Roasted Broccoli recipe is the perfect hearty weeknight dinner option!
View Instructions

Servings

2

Ready In:

45 minutes

Calories:

579 kcal per serving

Good For:

2 of your 5 a day

With Butterfly Garlic Sauce and Roasted Broccoli

Chicken Piccata

Per Serving:

Energy (kJ/kcal) – 2421/579

Fat (g) – 17

Sat. Fat (g) – 9

Carbohydrates (g) – 55

Sugars (g) – 4

Fiber (g) – 8

Protein (g) – 50

Cholesterol (mg) – 0

Salt (g) – 0.4

Ingredients
  • 450 Potato
  • 1 Echalion Shallot
  • 1 Bunch of Parsley
  • 24g Flour
  • ¼ Chicken Stock
  • 1 Broccoli
  • 1 Garlic Clove
  • 2 Chicken Breasts
  • 1 Tbsp Cider Vinegar
  • 30g Unsalted Butter
  • 100ml Water 
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Baking Tray, Garlic Press, Rolling Pin, Bowl, Spoon, Frying Pan, Measuring Jug and a Plate.

Step by Step Instructions

Step 1: Roast the Potato

Preheat your oven to 200°C. Chop the potato into 2cm pieces (no need to peel!) Put the potato on a large baking tray and drizzle over a little oil.

Season with salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

Step 2: Prep the Veg

Meanwhile, separate the broccoli into florets (little trees!) and pop on another baking tray. 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).

Step 3: Prep the Chicken

Put 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 large bowl and season with salt and pepper. Mix together.

Lay your chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breast(s).

IMPORTANT: Remember to wash your hands after handling raw meat!

Step 4: Cook the Chicken

In the final 15 mins of potato cooking time, put the broccoli on the middle shelf of your oven and roast until tender and golden brown, 12-15 mins.

While everything cooks, heat a glug of oil in a frying pan on medium-high heat. Once hot, lay in the chicken. Cook until golden brown and cooked through, 5-6 mins on each side.

IMPORTANT: The chicken is cooked when no longer pink in the middle. Transfer to a chopping board and leave to rest, covered with foil.

Step 5: Make the Sauce

Don’t wash your frying pan, simply return it to medium heat. Add a little more oil, add the shallot and cook until softened, 3-4 mins.

Add the garlic and parsley. Cook for 1 minute more. Pour in the cider vinegar and allow it to evaporate.

Add the water (see ingredients for amount) and chicken stock powder. Bring to the boil and stir to dissolve the stock powder.

Lower the heat and vigorously stir in the butter until melted and combined.

Step 6: Finish and Serve the Dish

Remove the sauce from the heat.

Slice the chicken and serve on plates, with the roasted potatoes and broccoli on the side and a good drizzle of garlic sauce. Enjoy!

Affiliate Disclaimer: THEBOOKOFDISHES.com is a participant of affiliate advertising programs designed to provide a means for publishers to earn advertising fees by advertising and linking to advertisers websites.
By choosing to purchase through our published links, we may recieve a commission from the advertiser (at no cost to you).

GET THIS RECIPE + 60% OFF Your First 5 Recipe Boxes at HelloFresh

View Deal

GDPR: By signing up to our newsletter, you consent to receive marketing emails from The Book of Dishes, including discrete sales & announcements of future product releases.

You can unsubscribe anytime by clicking the unsubscribe button at the bottom of any of our emails.