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
The un-shining star of many a wedding buffet, we've taken your workaday piccata and made it decadent, as glamorous as a dewy bride on her big day. Magically, this indulgent cream sauce-and-chicken dish manages to be calorie-conscious and carb-conscious. (The key: substituting pasta with carrots and Brussel sprouts.) You'll be fit as a fiddle to walk robustly down any aisle or squeeze into any ugly bridesmaid dress.
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
Medium 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
Prepare the Ingredients
Peel, trim, and cut carrot on an angle into ¼" slices.
Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Peel and mince shallot.
Rinse capers and pat dry.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Roast the Vegetables
Place carrot slices and Brussels sprouts on prepared baking sheet. Toss with Parmesan, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer (some overlap is ok). Roast in hot oven until tender and well-browned, 25-30 minutes.
While vegetables roast, cook chicken.
Cook the Chicken
Place a medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil and chicken breasts to hot pan. Cook until chicken is browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate, rest at least 3 minutes, and tent with foil.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook chicken to medium heat.
Add 1 tsp. olive oil and 1 Tbsp. shallot to hot pan. Stir constantly until translucent, 1-3 minutes.
Add cream, capers, and accumulated juices from resting chicken. Stir occasionally until sauce slightly thickens, 3-5 minutes.
Remove from burner. Season with ¼ tsp. salt and a pinch of pepper.
Finish the Dish
Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!
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