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
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!
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.
You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
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.
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.
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.
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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