What are the main ingredients in Chicken Piccata & Pesto Polenta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Sugar/Sweetener/Honey, Paper Towel, Butter, Milk (optional)

What is the nutritional information of Chicken Piccata & Pesto Polenta?

Calories: 739, Carbs: 67 grams, Fat: grams, Protein: 53.2 grams, Sugar: 2 grams, Salt: 1009 grams

How do I prepare Chicken Piccata & Pesto Polenta?

A PAT ON THE BACK: Pat the chicken dry with paper towel. Lay the breasts side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, flatten and tenderise by gently pounding until halved in thickness. In a shallow dish, combine the flour, ½ the grated cheese, and seasoning. Coat the flattened chicken breasts in the flour mix. Press the flour into the chicken to coat evenly. FRY THE FLOURED CHICKEN: Boil the kettle. Place a pan over medium-high heat with enough oil to cover the base. When hot, add the floured chicken and fry for 2-3 minutes per side or until golden and cooked through. Drain on paper towel. Drain the excess oil from the pan. CLASSIC ITALIAN FLAVOURS: Return the pan to medium heat with 60g of butter. When melted, add the trimmed asparagus and cook for 3-4 minutes until tender, flipping halfway. Add the grated garlic, the drained capers, and the rub. Fry for 1 minute until fragrant, shifting constantly. Pour in the wine, the juice of 4 lemon wedges, and a splash of water. Return the chicken to the pan and simmer for 1-2 minutes until the chicken is warmed through and the sauce has slightly thickened. Season (if necessary) and add a sweetener of choice (to taste). Cover to keep warm. PICATTA & POLENTA HEAVEN: While the picatta is cooking, place a pot over high heat. Pour in 800ml of boiling water and add a teaspoon of salt. Once boiling, slowly whisk in the polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn off the heat, add a knob of butter, the remaining grated cheese and ⅔ of the pesto. Stir until melted and smooth. Add an extra splash of water or milk if necessary. Season to taste. A MEAL YOU’LL REMEMBER: Plate up a generous helping of the creamy pesto polenta. Top with the chicken & asparagus, and drizzle over the piccata sauce. Dollop over the remaining pesto, garnish with the lemon zest (to taste), and serve with any remaining lemon wedges. Enjoy, Chef!

What should be prepared from my kitchen to make Chicken Piccata & Pesto Polenta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Sugar/Sweetener/Honey, Paper Towel, Butter, Milk (optional)

Chicken Piccata & Pesto Polenta

Ready to make the perfect chicken piccata? How about lemon & basil pesto-infused polenta? For dinner tonight, you’ll make both, Chef! A bed of pesto polenta is crowned with golden-coated chicken, smothered in a piccata sauce – think white wine, lemon, garlic & capers. Topped with spears of asparagus & lemon zest.

Chicken Piccata & Pesto Polenta

with asparagus & fresh lemon

Hands on Time: 25 - 40 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Asparagus
Cake Flour
Capers
Chicken
Free-range Chicken Breast
Free-range Chicken Breasts
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Lemon
Lemons
NOMU Italian Rub
Pesto Princess Basil & Lemon Pesto
Polenta
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Cling Wrap
Sugar/Sweetener/Honey
Paper Towel
Butter
Milk (optional)

Photo of Chicken Piccata & Pesto Polenta

Serves 1

A PAT ON THE BACK
Pat the chicken dry with paper towel. Cover with cling wrap. Using a mallet, empty jar, or rolling pin, flatten and tenderise by gently pounding until halved in thickness. In a shallow dish, combine the flour, ½ the grated cheese, and seasoning. Coat the flattened chicken breast in the flour mix. Press the flour into the chicken to coat evenly.
FRY THE FLOURED CHICKEN
Boil the kettle. Place a pan over medium-high heat with enough oil to cover the base. When hot, add the floured chicken and fry for 2-3 minutes per side or until golden and cooked through. Drain on paper towel. Drain the excess oil from the pan.
CLASSIC ITALIAN FLAVOURS
Return the pan to medium heat with 30g of butter. When melted, add the trimmed asparagus and cook for 3-4 minutes until tender, flipping halfway. Add the grated garlic, the drained capers, and the rub. Fry for 1 minute until fragrant, shifting constantly. Pour in the wine, the juice of 2 lemon wedges, and a splash of water. Return the chicken to the pan and simmer for 1-2 minutes until the chicken is warmed through and the sauce has slightly thickened. Season (if necessary) and add a sweetener of choice (to taste). Cover to keep warm.
PICATTA & POLENTA HEAVEN
While the picatta is cooking, place a pot over high heat. Pour in 400ml of boiling water and add half a teaspoon of salt. Once boiling, slowly whisk in the polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn off the heat, add a knob of butter, the remaining grated cheese and ⅔ of the pesto. Stir until melted and smooth. Add an extra splash of water or milk if necessary. Season to taste.
A MEAL YOU’LL REMEMBER
Plate up a generous helping of the creamy pesto polenta. Top with the chicken & asparagus, and drizzle over the piccata sauce. Dollop over the remaining pesto, garnish with the lemon zest (to taste), and serve with any remaining lemon wedges. Enjoy, Chef!

Free-range Chicken Breast - 1
Cake Flour - 30ml
Grated Italian-style Hard Cheese - 30ml
Asparagus - 100g
Garlic Clove - 1
Capers - 15g
NOMU Italian Rub - 5ml
White Wine - 30ml
Lemon - 1
Polenta - 75ml
Pesto Princess Basil & Lemon Pesto - 30ml

Download the Recipe

Serves 2

A PAT ON THE BACK
Pat the chicken dry with paper towel. Lay the breasts side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, flatten and tenderise by gently pounding until halved in thickness. In a shallow dish, combine the flour, ½ the grated cheese, and seasoning. Coat the flattened chicken breasts in the flour mix. Press the flour into the chicken to coat evenly.
FRY THE FLOURED CHICKEN
Boil the kettle. Place a pan over medium-high heat with enough oil to cover the base. When hot, add the floured chicken and fry for 2-3 minutes per side or until golden and cooked through. Drain on paper towel. Drain the excess oil from the pan.
CLASSIC ITALIAN FLAVOURS
Return the pan to medium heat with 60g of butter. When melted, add the trimmed asparagus and cook for 3-4 minutes until tender, flipping halfway. Add the grated garlic, the drained capers, and the rub. Fry for 1 minute until fragrant, shifting constantly. Pour in the wine, the juice of 4 lemon wedges, and a splash of water. Return the chicken to the pan and simmer for 1-2 minutes until the chicken is warmed through and the sauce has slightly thickened. Season (if necessary) and add a sweetener of choice (to taste). Cover to keep warm.
PICATTA & POLENTA HEAVEN
While the picatta is cooking, place a pot over high heat. Pour in 800ml of boiling water and add a teaspoon of salt. Once boiling, slowly whisk in the polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn off the heat, add a knob of butter, the remaining grated cheese and ⅔ of the pesto. Stir until melted and smooth. Add an extra splash of water or milk if necessary. Season to taste.
A MEAL YOU’LL REMEMBER
Plate up a generous helping of the creamy pesto polenta. Top with the chicken & asparagus, and drizzle over the piccata sauce. Dollop over the remaining pesto, garnish with the lemon zest (to taste), and serve with any remaining lemon wedges. Enjoy, Chef!

Free-range Chicken Breasts - 2
Cake Flour - 60ml
Grated Italian-style Hard Cheese - 60ml
Asparagus - 200g
Garlic Clove - 1
Capers - 30g
NOMU Italian Rub - 10ml
White Wine - 60ml
Lemon - 1
Polenta - 150ml
Pesto Princess Basil & Lemon Pesto - 60ml

Download the Recipe

Serves 3

A PAT ON THE BACK
Pat the chicken dry with paper towel. Lay the breasts side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, flatten and tenderise by gently pounding until halved in thickness. In a shallow dish, combine the flour, ½ the grated cheese, and seasoning. Coat the flattened chicken breasts in the flour mix. Press the flour into the chicken to coat evenly.
FRY THE FLOURED CHICKEN
Boil the kettle. Place a large pan over medium-high heat with enough oil to cover the base. When hot, add the floured chicken and fry for 2-3 minutes per side or until golden and cooked through. Drain on paper towel. Drain the excess oil from the pan.
CLASSIC ITALIAN FLAVOURS
Return the pan to medium heat with 90g of butter. When melted, add the trimmed asparagus and cook for 4-5 minutes until tender, flipping halfway. Add the grated garlic, the drained capers, and the rub. Fry for 1 minute until fragrant, shifting constantly. Pour in the wine, the juice of 6 lemon wedges, and a splash of water. Return the chicken to the pan and simmer for 2-3 minutes until the chicken is warmed through and the sauce has slightly thickened. Season (if necessary) and add a sweetener of choice (to taste). Cover to keep warm.
PICATTA & POLENTA HEAVEN
While the picatta is cooking, place a pot over high heat. Pour in 1,2L of boiling water and add 1½ teaspoons of salt. Once boiling, slowly whisk in the polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 8-10 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn off the heat, add a knob of butter, the remaining grated cheese and ⅔ of the pesto. Stir until melted and smooth. Add an extra splash of water or milk if necessary. Season to taste.
A MEAL YOU’LL REMEMBER
Plate up a generous helping of the creamy pesto polenta. Top with the chicken & asparagus, and drizzle over the piccata sauce. Dollop over the remaining pesto, garnish with the lemon zest (to taste), and serve with any remaining lemon wedges. Enjoy, Chef!

Free-range Chicken Breasts - 3
Cake Flour - 90ml
Grated Italian-style Hard Cheese - 90ml
Asparagus - 300g
Garlic Cloves - 2
Capers - 45g
NOMU Italian Rub - 15ml
White Wine - 90ml
Lemons - 2
Polenta - 225ml
Pesto Princess Basil & Lemon Pesto - 90ml

Download the Recipe

Serves 4

A PAT ON THE BACK
Pat the chicken dry with paper towel. Lay the breasts side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, flatten and tenderise by gently pounding until halved in thickness. In a shallow dish, combine the flour, ½ the grated cheese, and seasoning. Coat the flattened chicken breasts in the flour mix. Press the flour into the chicken to coat evenly.
FRY THE FLOURED CHICKEN
Boil the kettle. Place a large pan over medium-high heat with enough oil to cover the base. When hot, add the floured chicken and fry for 2-3 minutes per side or until golden and cooked through. Drain on paper towel. Drain the excess oil from the pan.
CLASSIC ITALIAN FLAVOURS
Return the pan to medium heat with 120g of butter. When melted, add the trimmed asparagus and cook for 4-5 minutes until tender, flipping halfway. Add the grated garlic, the drained capers, and the rub. Fry for 1 minute until fragrant, shifting constantly. Pour in the wine, the juice of 8 lemon wedges, and a splash of water. Return the chicken to the pan and simmer for 2-3 minutes until the chicken is warmed through and the sauce has slightly thickened. Season (if necessary) and add a sweetener of choice (to taste). Cover to keep warm.
PICATTA & POLENTA HEAVEN
While the picatta is cooking, place a pot over high heat. Pour in 1,6L of boiling water and add 2 teaspoons of salt. Once boiling, slowly whisk in the polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 8-10 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn off the heat, add a knob of butter, the remaining grated cheese and ⅔ of the pesto. Stir until melted and smooth. Add an extra splash of water or milk if necessary. Season to taste.
A MEAL YOU’LL REMEMBER
Plate up a generous helping of the creamy pesto polenta. Top with the chicken & asparagus, and drizzle over the piccata sauce. Dollop over the remaining pesto, garnish with the lemon zest (to taste), and serve with any remaining lemon wedges. Enjoy, Chef!