Roasted Garlic Chicken Piccata
with Endive & Toasted Almond Salad
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
A classic of la cucina Italiana, chicken piccata’s combo of lemon, capers and butter only gets more delectable with roasted garlic. The accompanying salad is the apex of keto-chic, with elegant endive, pan-toasted almonds and Parmigiano Reggiano cheese.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Head of lettuce
- 1 Lemon
- 1 Endive
- 10g Capers
- 25g Almonds
- 15g Minced roasted garlic
- 12g Chicken demi-glace
- 25g Parmigiano Reggiano (contains rennet)
Contains: Almonds • Milk
You will need:
Large pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
53 g
Saturated Fat
14 g
Sodium
790 mg
Total Carb
17 g
Sugars
4 g
Protein
49 g
Fibre
8 g
Preparation
Toast the almonds
- Heat a large, dry pan on medium.
- Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a bowl and reserve the pan.
Cook the chicken
- Pat the chicken dry; season with S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
Mise en place
- Meanwhile, juice the lemon.
- Remove the root end of the endive; thinly slice lengthwise.
- Separate the lettuce leaves; tear the leaves.
Make the salad
- In a large bowl, combine ½ the lemon juice, ½ the cheese, 3 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce, endive and almonds; toss well.
Make the sauce & coat the chicken
- To the pan, add 2 tbsp butter, 4 tbsp water (double both for 4 portions), the demi-glace, capers, garlic and remaining lemon juice.
- Cook, stirring often, spooning the sauce over the chicken, 1 to 2 min., until slightly thickened and the chicken is coated.
Plate your dish
- Divide the salad between your plates.
- Garnish with the remaining cheese.
- Top with the chicken (slice beforehand if desired) and spoon the sauce over. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
