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.
Antibiotic-Free Boneless Skinless Chicken Breasts
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).
Halve and juice lemon
Peel and slice orange into ½"-thick rounds.
Rinse capers and pat dry.
Peel and mince shallot.
Pat chicken breasts dry, and season both sides with a pinch of pepper.
Start the Vegetables
Place carrot slices and Brussels sprouts on prepared baking sheet. Toss with sliced orange, 1 tsp. olive oil, a pinch of salt, and a pinch of pepper.
Spread into a single layer (some overlap is okay). Roast in hot oven until vegetables are tender and browned, 25-30 minutes.
While vegetables roast, cook chicken.
Cook Chicken and Finish Vegetables
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 on one side. 5-7 minutes.
Carefully, remove baking sheet from oven and push vegetables to one side. Baking sheet will be hot! Use a utensil. Transfer chicken, browned side up, to empty side of baking sheet and top evenly witth Parmesan. Reserve pan; no need to wipe clean.
Roast again until chicken reaches a minimum internal temperature of 165 degrees, 7-10 minutes.
Rest roasted chicken, 3 minutes.
Make the Caper Sauce
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil.
Add capers, and any accumulated juices from resting chicken. Stir occasionally until capers are crispy, 3-4 minutes.
Add butter and stir constantly until melted, 2-3 minutes.
Add half the lemon juice (reserve remaining for shallot sauce) and a pinch of pepper. and remove from burner. Stir until smooth.
Make Shallot Sauce and Finish Dish
In a mixing bowl, add remaining lemon juice and shallot and stir until combined.
Plate dish as pictured on front of card, placing chicken on caper sauce and topping vegetables with shallot sauce. Bon appétit!
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