Chicken Piccata
with Buttery Sauce & Roasted Veggies
Ingredients
1 sachet
Chicken Stock
Eschalots
640 g
Chicken Breast
Rosemary
1 packet
Parsley
6 packet
Potato
2
Carrot
2
Courgette
2 sachet
Nan's Special Seasoning
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Cut the carrot (unpeeled) into 1cm discs. Cut the courgette into 2cm chunks. TIP: Cut the veggies to the correct size so they cook in the allocated time! Pick and roughly chop the rosemary leaves. Spread the potato, carrot, courgette and rosemary over two oven trays lined with baking paper and drizzle with olive oil. Season generously with salt and pepper, toss to coat and bake until tender, 25-30 minutes.
While the veggies are roasting, finely chop the eschalot. Finely chop the garlic (or use a garlic press). Finely chop the parsley.
Place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken. In a large bowl, combine the plain flour, Nan’s seasoning, salt and a pinch of pepper. One at a time, coat each chicken steak in the flour mixture, making sure each one gets a good coating on both sides.
In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Once the oil is hot, add the chicken and cook until cooked through, 3-5 minutes. Transfer a plate to rest for 5 minutes. TIP: If your pan is getting crowded, cook in batches for the best results!
Return the pan to a medium heat and add the butter, eschalot, garlic and 1/2 the parsley. Cook until softened and fragrant, 3-4 minutes. Crumble in 1/2 the chicken stock cube and stir to combine.
Thinly slice the chicken. Divide the chicken and roast veggies between plates. Spoon over the buttery sauce. Garnish the adult's portions with the remaining parsley. TIP: For kids, follow our serving suggestions on the main photo.
