What are the main ingredients in Quick Chicken Piccata?

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

What is the nutritional information of Quick Chicken Piccata?

Calories: 684, Carbs: 64 grams, Fat: grams, Protein: 51.5 grams, Sugar: 21.9 grams, Salt: 1174 grams

How do I prepare Quick Chicken Piccata?

SWEET MASH: Place the sweet potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. FEELING FRUSTRATED?: 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. Set aside. SIMPLE SIDE: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover. GOLDEN CHICKY: Return the pan to medium heat with a drizzle of oil. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. DINNER IS SERVED!: Plate up the rustic sweet potato mash and the chicken. Pour over the piccata sauce. Side with the green beans sprinkled with the toasted almonds and the crumbled feta. Garnish with the remaining parsley. Serve with any remaining lemon wedges. Buon appetito, Chef! SECRET SAUCE: Return the pan to medium heat with 60g of butter. When melted, add the grated garlic, the drained capers, ½ the chopped parsley, and the NOMU rub. Fry until fragrant, about 1 minute (shifting constantly). Pour in the wine, the juice of 4 lemon wedges, and a splash of water. Simmer until slightly thickened, 1-2 minutes. Add a sweetener and season. ALL OF THE ALMONDS: Place the chopped almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

What should be prepared from my kitchen to make Quick Chicken Piccata?

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

Quick Chicken Piccata

Name: Quick Chicken Piccata
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Milk (optional); Paper Towel; Cling Wrap; Butter

Tenderised chicken is pan-fried to golden perfection and drizzled with a fragrant piccata sauce made with garlic, capers, parsley, and a splash of white wine. Served alongside a rustic sweet potato mash and charred green beans topped with crunchy almonds and crumbled feta, this dish is a true crowd-pleaser. Ready in just over 30 minutes, it’s sure to become a regular in your meal rotation.

Quick Chicken Piccata

with rustic sweet potato mash, green beans & Danish-style feta

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Almonds
Capers
Chicken
Danish-style Feta
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Parsley
Garlic Clove
Garlic Cloves
Green Beans
Lemon
Lemons
NOMU Italian Rub
Sweet Potato Chunks
White Wine

From your kitchen:

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

Serves 1

SWEET MASH
Place the sweet potato pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
ALL OF THE ALMONDS
Place the chopped almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FEELING FRUSTRATED?
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. Set aside.
SIMPLE SIDE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
GOLDEN CHICKY
Return the pan to medium heat with a drizzle of oil. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SECRET SAUCE
Return the pan to medium heat with 30g of butter. When melted, add the grated garlic, the drained capers, ½ the chopped parsley, and the NOMU rub. Fry until fragrant, about 1 minute (shifting constantly). Pour in the wine, the juice of 2 lemon wedges, and a splash of water. Simmer until slightly thickened, 1-2 minutes. Add a sweetener and season.
DINNER IS SERVED!
Plate up the rustic sweet potato mash and the chicken. Pour over the piccata sauce. Side with the green beans sprinkled with the toasted almonds and the crumbled feta. Garnish with the remaining parsley. Serve with any remaining lemon wedges. Buon appetito, Chef!

Sweet Potato Chunks - 250g
Almonds - 15g
Free-range Chicken Breast - 1
Green Beans - 80g
Garlic Clove - 1
Capers - 15g
Fresh Parsley - 4g
NOMU Italian Rub - 7,5ml
White Wine - 30ml
Lemon - 1
Danish-style Feta - 30g

Download the Recipe

Serves 2

SWEET MASH
Place the sweet potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
ALL OF THE ALMONDS
Place the chopped almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FEELING FRUSTRATED?
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. Set aside.
SIMPLE SIDE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
GOLDEN CHICKY
Return the pan to medium heat with a drizzle of oil. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SECRET SAUCE
Return the pan to medium heat with 60g of butter. When melted, add the grated garlic, the drained capers, ½ the chopped parsley, and the NOMU rub. Fry until fragrant, about 1 minute (shifting constantly). Pour in the wine, the juice of 4 lemon wedges, and a splash of water. Simmer until slightly thickened, 1-2 minutes. Add a sweetener and season.
DINNER IS SERVED!
Plate up the rustic sweet potato mash and the chicken. Pour over the piccata sauce. Side with the green beans sprinkled with the toasted almonds and the crumbled feta. Garnish with the remaining parsley. Serve with any remaining lemon wedges. Buon appetito, Chef!

Sweet Potato Chunks - 500g
Almonds - 30g
Free-range Chicken Breasts - 2
Green Beans - 160g
Garlic Cloves - 2
Capers - 30g
Fresh Parsley - 8g
NOMU Italian Rub - 15ml
White Wine - 60ml
Lemon - 1
Danish-style Feta - 60g

Download the Recipe

Serves 3

SWEET MASH
Place the sweet potato pieces into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
ALL OF THE ALMONDS
Place the chopped almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FEELING FRUSTRATED?
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. Set aside.
SIMPLE SIDE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
GOLDEN CHICKY
Return the pan to medium heat with a drizzle of oil. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SECRET SAUCE
Return the pan to medium heat with 90g of butter. When melted, add the grated garlic, the drained capers, ½ the chopped parsley, and the NOMU rub. Fry until fragrant, about 1 minute (shifting constantly). Pour in the wine, the juice of 6 lemon wedges, and a splash of water. Simmer until slightly thickened, 2-3 minutes. Add a sweetener and season.
DINNER IS SERVED!
Plate up the rustic sweet potato mash and the chicken. Pour over the piccata sauce. Side with the green beans sprinkled with the toasted almonds and the crumbled feta. Garnish with the remaining parsley. Serve with any remaining lemon wedges. Buon appetito, Chef!

Sweet Potato Chunks - 750g
Almonds - 45g
Free-range Chicken Breasts - 3
Green Beans - 240g
Garlic Cloves - 3
Capers - 45g
Fresh Parsley - 12g
NOMU Italian Rub - 22,5ml
White Wine - 90ml
Lemons - 2
Danish-style Feta - 90g

Download the Recipe

Serves 4

SWEET MASH
Place the sweet potato pieces into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
ALL OF THE ALMONDS
Place the chopped almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FEELING FRUSTRATED?
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. Set aside.
SIMPLE SIDE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
GOLDEN CHICKY
Return the pan to medium heat with a drizzle of oil. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SECRET SAUCE
Return the pan to medium heat with 120g of butter. When melted, add the grated garlic, the drained capers, ½ the chopped parsley, and the NOMU rub. Fry until fragrant, about 1 minute (shifting constantly). Pour in the wine, the juice of 8 lemon wedges, and a splash of water. Simmer until slightly thickened, 2-3 minutes. Add a sweetener and season.
DINNER IS SERVED!
Plate up the rustic sweet potato mash and the chicken. Pour over the piccata sauce. Side with the green beans sprinkled with the toasted almonds and the crumbled feta. Garnish with the remaining parsley. Serve with any remaining lemon wedges. Buon appetito, Chef!