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One pot

Chicken Piccata on Warm Brioche Buns

with Caper Aioli, Pickled Shallot & Baby Greens Salad

Cooking time

30 minutes




990 /serving

Piccata is a surefire pick me up when it’s cold outside. Wrap your hands around a warm brioche bun that you’ve pan toasted to perfection, and sink your teeth into juicy, flour-dredged chicken with a butter-browned exterior. The characteristic mix of sunny lemon and briny capers, riding with a roasted garlic aioli and sweet quick-pickled shallot, has everything you need to wake up the taste buds from their winter slumber.

We will send you:

  • 4 Chicken thighs (or 2 chicken breasts; or 320g chicken fillets)
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Bunch of parsley
  • 1 Shallot (or onion)
  • 1 Lemon
  • 30ml Rice vinegar
  • 60ml Mayonnaise
  • 30g All-purpose flour
  • 10g Capers
  • 1 Roasted garlic clove
  • 2 Brioche buns
  • 10g Piccata in Pisa spice blend (enriched wheat flour, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Eggs, Milk, Mustard, Wheat

You will need:

Medium pan (non-stick if possible)
Olive oil
1 or 2 tbsp Butter
Salt & pepper
Total Fat
58 g
Saturated Fat
11 g
1300 mg
Total Carbs
72 g
15 g
46 g
4 g
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Mise en place
Finely chop the parsley leaves and stems. Roughly chop the capers. Peel and halve the shallot; mince ½ and thinly slice the other ½. Roughly chop the roasted garlic. Zest and halve the lemon; juice ½ and quarter the other ½. In a small bowl, pickle the shallot by combining the sliced shallot and ½ the rice vinegar.
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Cook the chicken
In a medium pan (non-stick, if possible), heat a thin layer of olive oil on medium-high. Place the flour on a plate. Pat the chicken dry with paper towel; season with S&P, ⅔ of the spice blend and ⅔ of the lemon zest. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). Add the coated chicken thighs* to the pan; cook, 5 to 7 min., on the first side (7 to 9 min. for chicken breasts; 3 to 4 min. for chicken fillets), until golden brown. Flip the chicken; add 1 tbsp butter (double for 4 portions); cook, 3 to 5 min. (5 to 7 min. for breasts; 1 to 2 min. for fillets), until cooked through. Transfer the cooked chicken to a plate and set aside in a warm spot. Wipe out and reserve the pan.
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Make the aioli & toast the buns
While the chicken cooks, in a medium bowl, make the aioli by combining the mayonnaise, capers, remaining lemon zest, roasted garlic and ½ the parsley; stir until combined. Season with S&P to taste. Heat the reserved pan on medium-high. Add the buns to the pan, cut-sides down, and toast, 1 to 2 minutes, until golden brown.
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Make the salad
In a large bowl, combine the remaining rice vinegar, remaining spice blend and as much lemon juice and minced shallot as you’d like; add 3 tbsp olive oil (double for 4 portions) and season with S&P to taste, stirring well to combine. To the same bowl, add the baby greens and remaining parsley; toss well to combine.
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Assemble the buns & serve
Spread the cut sides of the toasted buns with the aioli. Divide the bun bottoms between your plates. Top each bun bottom with the chicken, a squeeze of lemon juice if desired, a spoonful of salad, as much pickled shallot as you'd like and a bun top. Halve the finished buns before serving if desired. Serve the salad and any remaining pickled shallot and lemon wedges on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.