Family Meal Kit
Uncle Paulie's Chicken Piccata
with broccoli and garlic potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesOver 30g protein
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 4 Russet Potatoes
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 12 oz. Broccoli Florets
- 1 Lemon
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1 oz. Creme Fraiche
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1 oz. Flour
- 4 tsp. Chicken Broth Concentrate
- ¾ oz. Capers
- 1 Tbsp. Minced Garlic and Parsley
- 2 tsp. Garlic Salt
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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Calories530
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Carbohydrates58g
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Net Carbs52g
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Fat18g
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Protein38g
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Sodium1970mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Zester
- 2 Plates
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 3-4 minutes per side.
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1 Start the Vegetables
Cut potatoes into 1/4" wedges and pat dry.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, half the garlic salt (reserve remaining for broccoli), and a pinch of pepper. Spread into a single layer.Roast in hot oven, 15 minutes.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Zest and halve lemon. Cut one half into wedges and juice the other half.Coarsely chop capers.Place half the flour (reserve remaining for sauce) on a plate and spread into an even layer.Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper.Place chicken onto plate with flour and flip until coated on both sides, pressing gently to adhere. -
3 Finish the Vegetables
After 15 minutes, carefully remove sheet from oven.
Flip potatoes and push to one half of sheet. Sheet will be hot! Use a utensil.Add broccoli, 1 Tbsp. olive oil, remaining garlic salt, and a pinch of pepper to empty side of sheet. Stir to combine and spread into a single layer.Roast in hot oven until vegetables are browned and fork-tender, 15-20 minutes.Carefully remove from oven.While vegetables roast, continue recipe. -
4 Cook the Chicken
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Working in batches if necessary, add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Transfer chicken to another plate. Keep pan over medium heat; no need to wipe clean. -
5 Make Sauce and Finish Dish
Add 1 Tbsp. olive oil and minced garlic and parsley to hot pan. Stir occasionally until fragrant, 30-60 seconds.
Add remaining flour and stir until no dry flour remains. Add 3/4 cup water. Stir to combine and bring to a simmer.Once simmering, add chicken base, capers, creme fraiche, 1 tsp. lemon zest, 2 tsp. lemon juice, and a pinch of pepper. Stir to combine and bring to a simmer.Once simmering, add chicken and flip until coated and heated though, 3-4 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce from pan. Squeeze lemon wedges over to taste. Bon appétit!
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