Chicken with Mustard Cream and Cauliflower Piccata
Prep & Cook Time:10-15 min.
Cook Within:5 days
Spice Level:Not Spicy
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
There's nothing finer after a long day of work and life than a succulent piece of meat and a nicely prepared sauce. Here, tender chicken is enrobed with the tangy Dijon and creamy cheese (literally!) making for lip-smacking flavors with every bite. And if that's not enough to sooth away the troubles, this piccata with cauliflower and our favorite salty little buddies, capers, will turn off the Slack and email for the night. Relax, and chow down.
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
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
Customize It Instructions
If using salmon fillets, pat dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 1, placing in hot pan skin side up and cooking until salmon reaches minimum internal temperature, 4-6 minutes per side.
If using sirloin steaks, follow same instructions as chicken in Step 1, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.
Cook the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.
While chicken cooks, prepare vegetables.
Cook the Vegetables
Cut cauliflower into large bite-sized pieces.
Coarsely chop capers.
Trim zucchini ends, halve lengthwise, and cut into ½" half-moons.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add cauliflower, garlic salt, and a pinch of salt and pepper to hot pan. Stir occasionally until browned, 3-5 minutes.
Add zucchini and cook until tender, 3-4 minutes.
Stir in lemon juice and capers. Remove from burner.
Make the Sauce
Return pan used to cook chicken to medium heat.
Add ¼ cup water, cream cheese, and Djion to hot pan. Bring to a simmer, stirring.
Once simmering, remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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