Creamy Mushroom Chicken Piccata

with Roasted Brussels Sprouts

540 cals

25 mins

Description

The secret really is in the sauce. Unleash ultra-luxurious taste and texture using sliced mushrooms, the brininess of capers and a rich swirl of heavy cream, with butter to smooth out the finish. You’ll want your pan-seared chicken to be absolutely dripping in it before sprinkling with freshly chopped parsley. Bringing up the side, hot, roasted Brussels sprouts blossom under a little oven-browning.

Contains:

Milk, Mustard, Sulphites

Ingredients

for 2 servings

(Double for 4 portions)

2 Chicken breasts (or 380g chicken fillets; high-protein serving)
170g Mushrooms
1 Bunch of parsley
225g Brussels sprouts
15ml Minced garlic
15g Capers
60ml Vegetable demi-glace
15ml White wine vinegar
45ml Heavy cream
9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Nutrition

Total fat	29g
Saturated Fat	11g
Sodium	870mg
Total carbs	23g
Sugar	6g
Protein	51g
Fibres	6g

Recipe Instructions

Step 1: Mise en place

Preheat the oven to 450°F. Halve the Brussels sprouts. Thinly slice the mushrooms. Roughly chop the parsley leaves and stems.

Step 2: Roast the Brussels sprouts

On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, tossing with ½ the garlic halfway through, 10 to 14 minutes, until browned and tender when pierced with a fork.

Step 3: Cook the chicken

While the Brussels sprouts roast, pat the chicken dry with paper towel; season with ½ the remaining spice blend and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through.

Step 4: Make the piccata sauce

While the chicken cooks, in a large pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the mushrooms and sauté, 2 to 3 minutes, until browned. Add the capers and white wine vinegar; cook, 30 seconds to 1 minute, until slightly reduced. Add the heavy cream, demi-glace, ½ the parsley and 1 tbsp water (double for 4 portions); season with the remaining spice blend and S&P to taste. Cook, stirring frequently, 2 to 3 minutes, until thickened. Add 1 tbsp butter (double for 4 portions) and cook, stirring frequently, 30 seconds to 1 minute, until melted and combined.

Step 5: Finish & serve

Divide the roasted Brussels sprouts and piccata sauce between your plates. Top the sauce with the finished chicken (slice beforehand if desired). Garnish with the remaining parsley. Bon appétit!