Protein Upgrade | Creamy Mushroom ORGANIC Chicken Piccata
with Roasted Brussels Sprouts
Cooking time
20 minutes
Servings
2/4
Calories
470 /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—certified organic, so it’s better for you and the environment—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 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 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
26 g
Saturated Fat
9 g
Sodium
640 mg
Total Carb
26 g
Sugars
7 g
Protein
37 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.
