IN THE KIT
12 ozchicken breast
6 ozchicken stock/base blend
1 ozchopped garlic
4 ozItalian seasoning & GF flour
2 ozcream/garlic butter blend
Salt & pepper
Tbsp of butter
Kitchen Items Needed
Large saucepan with lid
Medium deep frypan with lid
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.
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.
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.
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.
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.