Chicken, Caper & Pea Piccata with Cauliflower-Potato Mash


fresh ingredients


  • 12 oz
    chicken breast
  • 6 oz
  • 4 oz
  • 6 oz
  • 2 oz
  • 1 pc
  • 6 oz
    chicken stock/base blend
  • 1 oz
    chopped garlic
  • 4 oz
    Italian seasoning & GF flour
  • 2 oz
    cream/garlic butter blend
  • 1 oz

Not Included

Olive oil 

Salt & pepper

Tbsp of butter 


Kitchen Items Needed

Large saucepan with lid

Potato masher


Medium deep frypan with lid

Shallow dish 


Small bowl 


cook along



Bring large pot of water to a boil;

Peel the potato & cut into small chunks;

Cut lemon in half lengthwise. Juice half the lemon in a small bowl, cut the remaining lemon into wedges;

Combine 2/3 Italian seasoning/GF flour blend in a shallow dish & season with salt & pepper;

Put the chicken flat on a board, put your hand on top & halve horizontally into 2 equal pieces;

Coarsely chop the parsley leaves, discarding the stems.

1Cook Potatoes

Add potato pieces to water, cook for 5 minutes. Add cauliflower, cook for 8-10 mins until tender. Drain well, return to the pan. Mash the potato & cauliflower until smooth. Add cream/butter blend. Taste, season with salt, pepper. Cover to keep warm.

2Prepare & Fry Chicken

Dust the chicken with the flour mixture & shake off excess.

Heat a drizzle of olive oil in a medium deep frypan over medium-high heat. Cook chicken for 2-3 mins each side until golden & almost cooked through. Remove from the pan, place on a plate.

3Make Sauce

Heat chopped garlic & 1 tbsp butter in the frypan over medium heat. Add rest of flour & cook, stirring, for 2 mins or until foaming. Gradually add stock blend, stirring to prevent lumps forming & sauce starts to thicken. Stir in lemon juice & capers. Taste, then season with salt & pepper. If the sauce is getting too thick, you can add splashes of water & whisk to desired consistency. 

4Get Ready to Serve

Add peas, chicken & any resting juices to the sauce & cook, covered, for 2 mins or until the chicken is cooked through. Divide the mash & chicken pea piccata among plates. Sprinkle with parsley & serve with lemon wedges.