Chicken Piccata with Crispy Onion Topped Tomatoes and Zucchini
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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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
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You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Trim zucchini ends and cut into ½" slices.
Pat chicken dry, and season both sides a pinch of salt and pepper.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and pork reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate. Reserve pan; no need to wipe clean.
While chicken cooks, cook vegetables.
Cook the Vegetables
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, tomatoes, and zucchini to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.
Remove from burner. Stir in dressing and Parmesan until combined.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat. Add demi-glace, ¼ cup water, and capers to hot pan. Bring to a boil while stirring occasionally.
Once boiling, remove from burner. Stir in butter and lemon juice until combined.
Plate dish as pictured on front of card, topping chicken with sauce and garnishing vegetables with crispy onions. Bon appétit!
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