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
Quick Chicken Piccata
with rustic sweet potato mash, green beans & Danish-style feta
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
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
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 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 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 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!
Frequently Asked Questions
What is the preparation time for Quick Chicken Piccata?
The preparation time for Quick Chicken Piccata with rustic sweet potato mash, green beans & Danish-style feta is between 25 and 30 minutes.
What is the total time required to make Quick Chicken Piccata with rustic sweet potato mash, green beans & Danish-style feta?
The total time required to make Quick Chicken Piccata with rustic sweet potato mash, green beans & Danish-style feta is between 30 and 35 minutes.
How many servings does Quick Chicken Piccata provide?
4 servings
What are the main ingredients in Quick Chicken Piccata?
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
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?
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
How many calories does Quick Chicken Piccata have?
684 calories
How much fat content does Quick Chicken Piccata have?
grams
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