eCook Meal
Chicken Piccata & Pesto Polenta
with asparagus & fresh lemon
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R360.23
for 4 servings · R90.06 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Asparagus needs 400 gBaby Corn 100 g 100 g at R31.99 · 4.0× packsR127.96
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Grated Italian-style Hard Cheese needs 125 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Polenta needs 300 mlPolenta 500 g R51.99 · whole pack (size can't be divided)R51.99
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Capers needs 60 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 30% of packR28.50
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White Wine needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Pesto Princess Basil & Lemon Pesto needs 125 mlLemon 3 in 1 Thin Bleach 750 ml 750 ml at R19.99 · 17% of packR3.33
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
- Cake Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chicken Piccata & Pesto Polenta?
The preparation time for Chicken Piccata & Pesto Polenta with asparagus & fresh lemon is between 25 and 40 minutes.
What is the total time required to make Chicken Piccata & Pesto Polenta with asparagus & fresh lemon?
The total time required to make Chicken Piccata & Pesto Polenta with asparagus & fresh lemon is between 30 and 45 minutes.
How many servings does Chicken Piccata & Pesto Polenta provide?
4 servings
What are the main ingredients in Chicken Piccata & Pesto Polenta?
Asparagus, Cake Flour, Capers, Chicken, Chicken Breast, Garlic, Grated Italian-style Hard Cheese, Lemon, NOMU Italian Rub, Pesto Princess Basil & Lemon Pesto, Polenta, White Wine
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?
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. 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! 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 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.
What should be prepared from my kitchen to make Chicken Piccata & Pesto Polenta?
Asparagus, Cake Flour, Capers, Chicken, Chicken Breast, Garlic, Grated Italian-style Hard Cheese, Lemon, NOMU Italian Rub, Pesto Princess Basil & Lemon Pesto, Polenta, White Wine
How many calories does Chicken Piccata & Pesto Polenta have?
739 calories
How much fat content does Chicken Piccata & Pesto Polenta have?
grams