ORGANIC Chicken Piccata
with Smashed Potatoes & Lemon-Parm Green Beans
Cooking time
25 minutes
Servings
2/4
Calories
890 /serving
Practice your Italian while cooking up a classic. Limone e capperi (lemon and capers) give piccata its mouth-watering character, with a fresh green edge from prezzemolo (parsley). Buttery baby potatoes and a sprinkle of Parmiggiano Reggiano on roasted green beans earn extra spring style points.
We will send you:
- 2 Organic skin-on chicken breasts (raised without antibiotics by Canadian farmers)
- 450g Baby potatoes
- 400g Green beans (or string peas)
- 14g Parsley
- 1 Lemon
- 10g Capers
- 15g Minced roasted garlic
- 30ml Vegetable demi-glace
- 25g Parmigiano Reggiano (contains rennet)
Contains: Milk
You will need:
Medium pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Zester
4 or 8 tbsp Butter
Total Fat
53 g
Saturated Fat
23 g
Sodium
600 mg
Total Carb
57 g
Sugars
11 g
Protein
50 g
Fibre
13 g
Preparation
Make the smashed potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- Place in a medium pot and cover with salted water.
- Bring to a boil, 14 to 16 min., until tender.
- Reserving ¼ cup cooking water (double for 4 portions), drain and return to the pot.
- Add 2 tbsp butter (double for 4 portions) and lightly smash the potatoes, adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Cook the chicken
- Meanwhile, pat the chicken dry; season with S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, starting skin-sides down, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing. Reserve the pan.
Mise en place
- Meanwhile, remove the stem ends of the green beans.
- Roughly chop the parsley leaves and stems.
- Zest and juice the lemon.
- Roughly chop the capers.
Roast the green beans
- On a lined sheet pan, toss the green beans with a drizzle of oil and S&P.
- Roast, 5 to 8 min., until crisp-tender.
- Sprinkle with the cheese and lemon zest.
Make the sauce
- Meanwhile, in the reserved pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, ¼ cup water (double for 4 portions) and S&P.
- Cook, stirring often, 2 to 3 min., until slightly reduced.
- Add 2 tbsp butter (double for 4 portions), the lemon juice (start with ½) and capers.
- Cook, stirring often, 1 to 2 min., until beginning to thicken.
- Add ½ the parsley; stir well.
Plate your dish
- Divide the smashed potatoes, green beans and chicken between your plates.
- Spoon the sauce over the chicken.
- Garnish with the remaining parsley. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
