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
Like a black leather jacket or a fresh pair of Chuck Taylors, some things never go out of style. Ditto for chicken piccata, whose staying power can be attributed to simple flavors that complement each other beautifully. Lightly dredged chicken breasts, pan-fried to golden-brown perfection, are finished with a bright lemon-caper sauce. So fresh and so clean (clean!). Serve it next to a twirled mound of angel hair pasta, and you've got all the makings of a bona fide classic.
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
Before You Cook
Prepare the Ingredients
Peel and mince shallot.
Zest lemon, halve, and juice.
Stem and mince parsley.
Pat chicken breasts dry. On a separate cutting board, cut each breast into three pieces. Cover pieces with plastic wrap, and gently pound with a heavy object to ⅓" thickness. Season both sides with a pinch of salt and ¼ tsp. pepper.
Cook the Chicken
Mix flour and pinch of salt in a mixing bowl.
Dredge chicken cutlets in flour-salt mixture, shaking off excess. Place floured chicken on a plate.
Heat a large pan over high heat. Add 1 ½ Tbsp. olive oil and chicken cutlets to hot pan and cook on one side until golden brown, 3-4 minutes.
Flip cutlets, and cook until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.
Remove chicken to a plate and cover with foil.
Reserve pan; no need to wipe clean.
Cook the Pasta
Add pasta to boiling water and stir constantly, 30 seconds. Then cook until al dente, 3-5 minutes.
Reserve 1 cup pasta cooking water. Strain pasta in a wire-mesh strainer.
Return pasta to pot, toss with 2 tsp. olive oil, and set aside.
Make the Sauce
Return pan used to cook chicken to medium heat.
Add 1 tsp. olive oil and shallot to hot pan and cook until fragrant, 30 seconds.
Stir in reserved pasta cooking water, chicken base, and ½ tsp. lemon zest. Bring to a boil and cook until slightly thickened, 3-4 minutes.
Remove from burner and whisk in butter.
Finish the Dish
To cooked pasta, add half the sauce (reserve remaining for chicken), tomatoes, 1½ Tbsp. lemon juice, and half the parsley (reserve remaining for garnish). Toss to combine.
Stir in capers to remaining sauce in pan.
Plate dish as pictured on front of card, spooning lemon-caper sauce over chicken and garnishing with remaining parsley and remaining lemon zest. Bon appétit!
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