The chicken is coated in a delicious lemon and caper pan sauce which not only tastes delicious but is so easy to prepare. We have served it alongside a fresh Italian inspired salad.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Make the red wine and oregano vinaigrette
Ingredients
- 1 garlic clove (crushed)
- 1 tsp dried oregano
- ½ tsp sea salt
- 3 Tbsp red wine vinegar
- ½ tsp maple syrup
- 4 Tbsp olive oil
Method
- Simply combine all ingredients in a glass jar or small bowl; shake/mix well to combine. Store in an airtight jar in the fridge.
Ingredients
Salad
- 150g mixed butter lettuce (1 bag)
- 1 small head of radicchio (roughly chopped)
- ½ cucumber (sliced into half moons)
- ½ small red onion (finely sliced)
- ½ cup fresh basil (roughly torn)
- ½ cup parmesan (shaved)
- ⅓ cup kalamata olives
- 1 punnet / 250g cherry tomatoes (halved)
Red wine and oregano vinaigrette
- 1 garlic clove (crushed)
- 1 tsp dried oregano
- ½ tsp salt
- 3 Tbsp red wine vinegar
- ½ tsp maple syrup or honey
- 4 Tbsp olive oil
Chicken piccata
- 600g chicken tenderloins
- 1 tsp salt
- 1 tsp pepper
- ⅓ cup flour
- ½ small red onion (finely diced)
- 1 garlic clove (crushed)
- 1 cup chicken stock or ½ cup each of white wine and chicken stock
- 1 lemon (juice and zest)
- 3 Tbsp butter
- 3 Tbsp capers (drained)
- 2 Tbsp chopped parsley
- Butter and/or olive oil (for cooking)
Method
- Start by making the salad vinaigrette. Simply combine all ingredients in a glass jar or small bowl; shake/mix well to combine.
- Add the lettuce, radicchio, red onion (sliced), cucumber and fresh basil to a large bowl or plate, pour over half the dressing and toss well to distribute the ingredients. Scatter over the parmesan, olives and cherry tomatoes; gently toss and pour over the rest of the vinaigrette.
- To cook the chicken, start by seasoning each tenderloin with salt and pepper. Dredge chicken in the flour and make sure to shake off any excess.
- Add a generous nob of butter or drizzle of olive oil to a large pan over medium-high heat. Once hot add the chicken, cook for 2 ½ – 3 minutes on each side or until crisp and cooked through. Once cooked remove from the pan and place to the side. (For the chicken to get crispy it’s important, not to over cram the pan, you may need to cook the chicken in batches)
- Add red onion (diced) to the pan with a little olive oil; sauté until soft and fragrant. Add garlic and sauté for 1 minute longer.
- Add the stock (and wine if using) and simmer for 4-5 minutes or until the sauce has reduced by half.
- Reduce the heat to low, then stir through the 3 Tbsp of butter, capers, parsley, lemon juice and zest; season to taste. Add the chicken back to the pan and spoon over the sauce.
- Divide salad and chicken between four plates and enjoy.
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