Express
Chicken with Mustard Cream and Cauliflower Piccata
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
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.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 2 Zucchini
- 8 oz. Cauliflower Florets
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1 oz. Light Cream Cheese
- ½ oz. Capers
- ¼ oz. Dijon Mustard
- 0.14 oz. Lemon Juice
- ½ tsp. Garlic Salt
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.
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Nutrition (per serving) pOJJgMOy
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Calories360
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Carbohydrates14g
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Net Carbs9g
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Fat14g
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Protein43g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
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
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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.
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If using sirloin steaks, follow same instructions as chicken in Step 1, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.
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1 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. -
2 Cook the Vegetables
Cut cauliflower into large bite-sized pieces.
Coarsely chop capers.Trim zucchini ends, halve lengthwise, and cut into 1/2" 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. -
3 Make the Sauce
Return pan used to cook chicken to medium heat.
Add 1/4 cup water, cream cheese, and Djion to hot pan. Bring to a simmer, stirring.Once simmering, remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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