15 Minute Meal Kit
Chicken with Mustard Cream and Cauliflower Piccata
stovetop cooking
Prep & Cook Time: 10-15 min.
Cook Within: 4 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Tree Nuts
Chef
Nigel Palmer
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- ½ oz. Capers
- ¼ oz. Dijon Mustard
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1 oz. Light Cream Cheese
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1 oz. Walnut Halves
- ½ tsp. Garlic Salt
- 8 oz. Cauliflower Florets
- 1 Zucchini
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)
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Calories440
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Carbohydrates13g
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Fat24g
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Protein45g
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Sodium1515mg
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
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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, cook vegetables.
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2 Cook the Vegetables
Cut cauliflower into bite-sized pieces, if necessary. 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 pepper to hot pan. Stir occasionally until browned, 3-5 minutes. Add zucchini and stir occasionally until tender, 3-4 minutes. Stir in walnuts and capers. Remove from burner While vegetables cook, make sauce.
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3 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 constantly. Once simmering, remove from burner. Taste, and add a pinch of salt, if desired.
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4 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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