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Chicken Piccata

  • 2 lbs tenderized chicken breasts 

  • 2 tsp salt

  • 1 tsp Mrs. dash table blend

  • 1 tsp Mrs. Dash fiesta lime

  • 1 tsp paprika

  • 1 tsp onion powder

  • Drizzle olive oil

  • ½ stick butter

  • ½ medium onion chopped

  • 3 cloves of garlic, chopped

  • Chicken drippings

  • 1 1/2 cups chicken stock

  • 3 tbsp. of lemon juice

  • Zest of 1 lemon 

  • Capers (optional)

Mashed Potatoes

  • 3 large russet potatoes (peeled & cut)

  • 4-5 cups of water

  • Salt to taste

  • 1 stick of butter

  • ½ c heavy cream

Vegetables

  • 1 crown of broccoli 

  • 1 cup of pre-cut carrots

  • ½ of a purple cabbage

  • 1 ½ tsp garlic parmesan

  1. Peel & cut potatoes into a large pot, cover with water & season with salt to taste. Boil until soft.

  2. Once soft, pour off the water & reduce the heat to low. Mash potatoes using a potato masher, add butter & heavy cream & stir until creamy.

Mashed Potatoes

  1. Cover a baking sheet in foil & arrange tenderized chicken breasts on it. Season chicken with salt, Mrs. dash table blend, Mrs. dash fiesta lime, paprika, & onion powder. Drizzle with olive oil. 

  2. Place in the oven for 10 minutes on roast at 400 degrees F. The chicken breasts that I used were small & thin. If you use bigger breasts they may require more time. 

  3. In a large skillet, add butter, onions, & garlic over medium heat until the butter has fully melted.

  4. Add 2 tablespoons of flour, stirring continuously. Add drippings from the roasted chicken, along with the chicken stock, stirring continuously. Add lemon juice, & lemon zest & bring to a boil. Add chicken pieces then add lemon slices & lemon zest. Allow simmering on medium-low, for 10 minutes

Chicken Piccata

  1. Cut broccoli florets from the crown & slice them in halves. 

  2. Cut purple cabbage in half then into one-inch chunks & separate the layers.

  3. Arrange broccoli, cabbage, & pre-cut carrots on a baking tray, drizzle with olive oil & add garlic parmesan seasoning.

  4. Place in the oven on roast at 425 for approximately 15 -18 minutes or until golden brown around the edges.

Vegetables

Plate creamy mashed potatoes, topped with chicken & buttery lemony sauce & a side of roasted vegetables

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