Chicken Piccata & Roasted Veggies
with Parsley Butter Sauce- Gluten
- Milk
This may sound fancy, but that’s just because we’ve taken inspiration from Italy. This kid-approved combo of flavoursome chicken steaks, roasted veggies and a smooth buttery sauce ticks all the boxes for a tasty and wholesome dinner. *Unfortunately, this week's courgette was in short supply, so we've replaced it with parsnip. Don't worry, the recipe will be just as delicious!*
Ingredients
4 unit
potato
2 unit
carrot
2 unit
parsnip
1 bunch
rosemary
1 unit
eschalots
1 clove
garlic
1 bunch
parsley
1 packet
chicken breast
2 sachet
Nan's Special Seasoning
½ sachet
vegetable stock powder
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten; )
½ tsp
salt
60 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
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 parsnip (unpeeled) into 1cm chunks. Pick and roughly chop the rosemary leaves. Spread the potato, carrot, parsnip 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.
TIP: Cut the veggies to the correct size so they cook in the allocated time!
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 special seasoning, the salt and a pinch of pepper. One at a time, coat both sides of the chicken in the flour mixture. Set aside on a plate.
In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook until cooked through, 3-5 minutes each side. Transfer to a plate to rest for 5 minutes.
TIP: If your pan is getting crowded, cook in batches for the best results!
Return the frying pan to a medium heat and add the butter, eschalot, garlic and 1/2 the parsley. Cook until softened and fragrant, 3-4 minutes. Add 1/2 sachet of vegetable stock and stir to combine.
Thinly slice the chicken. Divide the chicken and roasted veggies between plates. Spoon over the parsley butter sauce. Garnish the adult's portions with the remaining parsley.
