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Lemony chicken piccata

Serves   4
Prep time: 20 mins
Cooking time: 20 mins

Cook like a master chef in your own kitchen with our limited edition Simply Dinner meal kits. We’ll give you all the ingredients to steal the show and impress the judges at home. See the full range here.

Lemony chicken piccata

Ingredients

Method

Ingredients

  • 1x Lemony Chicken Piccata Master Chef-inspired Simply Dinner kit 
  • ¼ cup + 1 tbsp flour
  • 3 tbsp butter
  • Olive oil
  • Salt and pepper, to taste

Method

  1. Peel and cut the potatoes into large chunks. Place in a large pot with cold water. Bring to a boil and cook for 15-20 minutes, or until tender.
  2. Slice the chicken in half horizontally to make two thinner pieces. Season with salt and pepper. Lightly coat in ¼ cup of flour, shaking off any excess. Add a drizzle of olive oil to a large frying pan over medium-high heat and cook the chicken for 3-4 minutes on each side or until golden brown and cooked through. Remove the chicken from the pan and set aside.
  3. Finely chop the garlic, then add half to the same pan with a drizzle of oil and cook for a few seconds or until fragrant then stir in one tablespoon of flour. Slowly whisk the stock into the pan and bring to a boil. Pour the juice of one lemon and two tablespoons of butter into the stock, then whisk well until the butter has melted and combined.
  4. Add the chicken back into the pan, along with any juices. Slice the remaining lemon, then scatter on top of the chicken and leave on a low heat.
  5. While the sauce thickens, bring a separate frying pan to a high heat with a drizzle of olive oil. Cook the broccoli, stirring occasionally, until charred. Reduce the heat, add the remaining garlic, and cook while stirring for a few minutes or until the broccoli is tender.
  6. Drain and mash the potatoes with the remaining butter and enough milk to reach your desired consistency, then season with salt and pepper to taste and fold in the baby spinach. Serve the chicken alongside the potato mash and broccoli.

Master Chef-inspired Tip

Finish off this dish with fresh parsley and crispy capers! Pat dry capers then fry with a generous drizzle of olive oil for 1-2 minutes over high heat or until crispy. Drain on a paper towel, then add half to the piccata sauce once thickened along with roughly chopped parsley and cook for a further minute before serving. Use the remaining crispy capers to garnish the dish with a sprinkling of extra fresh parsley if desired.