Creamy Mushroom Chicken Piccata
with Roasted Brussels Sprouts
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
The secret really is in the sauce. Unleash ultra-luxurious keto 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.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 225g Sliced mushrooms
- 1 Bunch of parsley
- 300g Brussels sprouts
- 15ml Minced garlic
- 20g Capers
- 60ml Vegetable demi-glace
- 30ml Heavy cream
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), sunflower oil, black pepper, cellulose)
Contains: Milk
You will need:
Medium pan
Large pan
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
27 g
Saturated Fat
9 g
Sodium
660 mg
Total Carb
26 g
Sugars
7 g
Protein
48 g
Fibre
8 g
Preparation
Mise en place
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Roughly chop the parsley leaves and stems.
Roast the Brussels sprouts
On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender. In the final 2 min., add ½ the garlic.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the sauce
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the mushrooms and sauté, 3 to 4 min., until browned. Add the cream, capers, demi-glace, ½ the parsley, 1 tbsp water (double for 4 portions), the remaining spices and S&P. Cook, stirring frequently, 2 to 3 min., until thickened. Add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the Brussels sprouts and chicken between your plates. Spoon the sauce over the chicken. Garnish with the remaining parsley. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
