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
Due to our just-in-time sourcing model, we may have to send you a
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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
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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