Chicken Piccata

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Home Chef’s mantra has always been providing meals that are delicious, quick-to-prepare, and easy-to-make. Now we've taken our quick and easy to the next level: meals with minimal prep that'll take you fifteen minutes or less. This chicken piccata tastes like it took an hour... but it didn't! Quick, easy, delicious… Home Chef has done it again!

In Your Box (serves 2)

  • 3 oz. Chopped Kale
  • Info
    2 tsp. Chicken Demi-Glace
  • 1 Lemon
  • Info
    1 oz. Butter
  • ½ oz. Capers
  • Info
    8 oz. Cooked Penne Pasta
  • 13 oz. Boneless Skinless Chicken Breasts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    573
  • Carbohydrates
    44g
  • Fat
    23g
  • Protein
    46g
  • Sodium
    1257mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Quarter lemon. Combine demi-glace and ¼ cup water. Pat chicken breasts dry and, on a separate cutting board, cut into ½" dice. Season with ¼ tsp. salt and a pinch of pepper.

  • 2

    Start the Chicken

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and stir occasionally until lightly browned, 2-3 minutes.

  • 3

    Cook Kale and Finish Chicken

    Add kale to pan. Stir occasionally until kale is wilted and chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes.

  • 4

    Make Sauce and Finish Dish

    Stir demi mixture to recombine and add to pan. Bring to a simmer, then stir occasionally until slightly thickened, 1-2 minutes. Stir in pasta, capers, half the Parmesan, and butter until thoroughly combined and warmed through. Remove from burner. Plate dish as pictured on front of card, squeezing lemon wedges over pasta (to taste). Garnish with remaining Parmesan. Bon appétit!

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