Home Chef - Creamy Chicken Picatta
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 570.8
- Total Fat: 43.2 g
- Cholesterol: 110.5 mg
- Sodium: 327.7 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 5.0 g
- Protein: 30.6 g
View full nutritional breakdown of Home Chef - Creamy Chicken Picatta calories by ingredient
Introduction
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. 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.Number of Servings: 2
Ingredients
-
1 cup Brussels sprouts, fresh
2 tbsp chopped Shallots
4 fl oz Light Cream (coffee cream or table cream)
9.449 grams Capers, canned
28.34 grams parm cheese grated
226.7 grams Carrots, raw
8 ounces Chicken Breast (cooked), no skin, roasted
4 tbsp Extra Virgin Olive Oil
Tips
This recipe is from Home Chef Delivery Service...
Directions
You Will Need
Olive Oil Salt Pepper Cooking Spray
1 Baking Sheet 1 Medium Non-Stick Pan
Before You Cook
Preheat oven to 400 degrees
Thoroughly rinse produce and pat dry
Prepare a baking sheet with foil and cooking spray
Prepare the Ingredients
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.
Step 2 - Roast the Vegetables
2
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, 4-5 minutes per side. Remove chicken to a plate, rest at least 3 minutes, and tent with foil. Reserve pan; no need to wipe clean.
Step 4 - Make the Sauce
4
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.
Step 5 - Finish the Dish
5
Finish the Dish
Plate dish as pictured on front of card, placing chicken on top of sauce. Bon appétit!
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user PADULESE3470.
Olive Oil Salt Pepper Cooking Spray
1 Baking Sheet 1 Medium Non-Stick Pan
Before You Cook
Preheat oven to 400 degrees
Thoroughly rinse produce and pat dry
Prepare a baking sheet with foil and cooking spray
Prepare the Ingredients
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.
Step 2 - Roast the Vegetables
2
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, 4-5 minutes per side. Remove chicken to a plate, rest at least 3 minutes, and tent with foil. Reserve pan; no need to wipe clean.
Step 4 - Make the Sauce
4
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.
Step 5 - Finish the Dish
5
Finish the Dish
Plate dish as pictured on front of card, placing chicken on top of sauce. Bon appétit!
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user PADULESE3470.
