Quick Chicken Piccata
with Lemony Orzo & Roasted Broccoli
Cooking time
20 minutes
Servings
2/4
Calories
690 /serving
When life hands you lemon juice, the easiest thing to do is make chicken piccata! Parsley, capers and butter come together to sauce up this Italian favourite. It’s ready in 20 minutes, with delicate nibbles of pasta and oven-hot florets.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 200g Broccoli florets
- 14g Parsley
- 15ml Minced garlic
- 30ml Vegetable demi-glace
- 10g Capers
- 20g All-purpose flour
- 140g Orzo
- 30ml Lemon juice
Contains: Milk • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Whisk
2 or 4 tbsp Butter
Total Fat
26 g
Saturated Fat
10 g
Sodium
370 mg
Total Carb
70 g
Sugars
4 g
Protein
45 g
Fibre
5 g
Preparation
Roast the broccoli
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- On a lined sheet pan, toss the broccoli with a drizzle of oil and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
Boil the orzo
- Meanwhile, add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender.
- Drain and return to the pot.
- Add 1 tbsp butter (double for 4 portions), ½ the lemon juice, a drizzle of oil and S&P.
Mise en place
- Meanwhile, chop the parsley leaves and stems.
Cook the chicken
- Pat the chicken dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 2 to 3 min. per side, until cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce & coat the chicken
- In the same pan, heat 1 tbsp butter (double for 4 portions) on medium.
- Add the garlic and capers. Sauté, 30 sec. to 1 min., until fragrant.
- Add the flour and cook, whisking constantly, 30 sec. to 1 min., until a paste forms.
- Add the demi-glace, 1 cup water (double for 4 portions) and S&P.
- Cook, stirring often, 2 to 3 min., until beginning to thicken.
- Add the chicken, remaining lemon juice and ½ the parsley; stir well.
Plate your dish
- Divide the orzo between your plates.
- Top with the chicken and broccoli.
- Spoon the sauce over.
- Garnish with the remaining parsley. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
