with Parmesan-roasted Brussels sprouts and carrots
$9.95 per serving
Prep & Cook Time:45-55 min.
Cook Within:5 days
Spice Level:Not Spicy
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.
Peel, trim, and cut carrot into ¼" slices on an angle.
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 thickens and a line can be drawn that holds for 10 seconds, 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 top of sauce. Bon appétit!