Chicken piccata

Name: Chicken piccata
Cook time: 30 min
Yield: 4
Cuisine: Milan, Italy

with smashed potatoes and lemon caper butter

Ready in around 30 mins

RECIPE FACT:

The first lemon tree was thought to have been planted in New Zealand in 1818, brought over on a boat from Sydney.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE AND COOK THE VEGETABLES:
Line an oven tray with baking paper. Open the bag of steamed gourmet potatoes and evenly place onto the tray. Using a potato masher or a serving fork, gently smash each potato to a height of about 1 cm. Peel and cut the red onions into 1 cm wedges and add to the tray. Drizzle with olive oil, season with salt and pepper and bake in the oven for 15 mins. Cut the broccoli into bite-sized pieces. Add to the tray and bake for a further 12 mins. Thinly slice the mushrooms and set aside.
2. TO PREPARE THE CHICKEN:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice each breast in half lengthwise down the middle to create two strips. Empty the sachet of piccata flour onto a plate then dip the chicken pieces in the flour mix and shake off any excess.
3. TO COOK THE CHICKEN AND MUSHROOMS:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken pieces, season with salt and pepper and cook for 1-2 mins each side. Add the mushrooms and cook for a further 2-3 mins until soft. Add the lemon & caper butter and cook for a further 1-2 mins, turning the chicken over a few times until the butter is all melted.
TO SERVE:
Divide the smashed potatoes and vegetables onto plates. Top with the chicken, mushrooms and butter sauce. Finish with a few dollops of herby sour cream.