Meal Kit
Classic Chicken Piccata
with angel hair pasta and lemon-caper sauce
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Jimmy Madla
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 5 oz. Angel Hair Pasta
- 1 Lemon
- 4 oz. Grape Tomatoes
- 2 oz. Flour
- 1 Shallot
- 1 oz. Butter
- 1 oz. Capers
- 2 tsp. Chicken Broth Concentrate
- ¼ oz. Parsley
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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Calories780
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Carbohydrates67g
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Net Carbs62g
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Fat35g
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Protein49g
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Sodium1770mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Mixing Bowl
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 Prepare the Ingredients
Peel and mince shallot.
Zest lemon, halve, and juice.Quarter tomatoes.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 1/3" thickness. Season both sides with a pinch of salt and 1/4 tsp. pepper. -
2 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 1/2 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. -
3 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. -
4 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 1/2 tsp. lemon zest. Bring to a boil and cook until slightly thickened, 3-4 minutes.Remove from burner and whisk in butter. -
5 Finish the Dish
To cooked pasta, add half the sauce (reserve remaining for chicken), tomatoes, 11/2 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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