Chicken Piccata & Roasted Veggies
with Buttery Sauce
It may sound fancy, but that’s just because we’ve taken inspiration from Italy. This kid-approved combo of flavoursome chicken steaks, roasted veggies and a smooth buttery sauce ticks all the boxes for a tasty and easy dinner, no matter what language you’re speaking!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
4 unit
potatoes
2 unit
carrot
2 unit
zucchini
1 bunch
thyme
1 unit
eschalots
1 clove
garlic
1 bunch
parsley
1 packet
chicken breast
2 sachet
sweet mustard spice mix
(May be present: Gluten, Sulphites. )
½ cube
chicken stock
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten;)
½ tsp
salt
½ cup
water
30 g
butter
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Cut the carrot (unpeeled) into 1cm pieces. Cut the zucchini into 2cm chunks. Pick the thyme leaves. Spread the potato, carrot, zucchini and thyme over two oven trays lined with baking paper and drizzle with olive oil. Season generously with salt and pepper, toss to coat and roast until tender, 25-30 minutes. or until tender. Once done, add the baby spinach leaves to both trays and toss to combine. TIP: Cut the veggies to the correct size so they cook in the allocated time!
While the veggies are roasting, finely chop the eschalot. Finely chop the garlic (or use a garlic press). Finely chop the parsley leaves.
Place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken. In a large bowl, combine the plain flour, sweet mustard spice blend, the salt and a pinch of pepper. One at a time, coat each chicken steak in the flour mixture, making sure each one gets a good coating on both sides. Transfer to a plate.
In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook until cooked through, 3-5 minutes each side. Transfer a plate to rest. TIP: If your pan is getting crowded, cook in batches for the best results!
While the chicken is resting, return the pan to a medium heat with a drizzle of olive oil. Add the eschalot, garlic and 1/2 the parsley and cook until softened and fragrant, 2-3 minutes. Crumble in 1/2 a chicken stock cube and add the water. Bring to the boil then add the butter. Mix with a whisk or fork until combined and slightly thickened, 1-2 minutes. Remove from the heat. TIP: Add any resting juices to the sauce for extra flavour!
Thinly slice the chicken. Divide the chicken and roast veggies between plates. Spoon over the buttery sauce. Garnish the adult portions with the remaining parsley.
