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Italian Chicken and Lemony Pepper Sauce
with Roasted Potatoes
Inspired by the classic Italian-American Sunday supper, Scarpariello! Lemony sauce smothers chicken and peppers atop crispy roasted potatoes
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
160 g
Sweet Bell Pepper
460 g
Russet Potato
1 unit
Lemon
50 g
Shallot
6 g
Garlic
7 g
Parsley
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 unit
Chicken Broth Concentrate
1 tsp
Chili Flakes
1 tbsp
Italian Seasoning
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F and wash and dry all produce.
Heat Guide for Step 5 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Cut potatoes into 1/2-inch pieces.
Toss potatoes with 1 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, tossing halfway through cooking, until golden-brown, 24-26 min. (NOTE: You will be adding the chicken to the baking sheet halfway through roasting.) (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, using 1 tbsp oil per sheet. Bake in the top and the middle of the oven, rotating sheets halfway through cooking.)
While potatoes roast, core, then cut pepper into 1/2-inch pieces. Peel, then cut shallot into 1/2-inch pieces. Juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Roughly chop parsley. Peel, then mince or grate garlic. Pat chicken dry with paper towels. Season with salt and pepper, then sprinkle with half the Italian Seasoning.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper. Remove pan from the heat, then transfer peppers to a plate.
Heat the same pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until chicken is golden-brown, 1-2 min per side. Transfer to the baking sheet with potatoes. Bake in the middle of the oven, until chicken is cooked through, 10-12 min.** Carefully wipe pan clean.
While chicken cooks, return same pan to medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 3-4 min. Stir in garlic, then sprinkle flour and remaining Italian Seasoning over top. Cook, stirring often, until shallots are coated, 1 min. Add 3/4 cup water (dbl for 4 ppl) and broth concentrate. Bring to a boil and cook, stirring often, until thickened, 2-4 min. Stir in cooked peppers, lemon juice and 1/8 tsp chili flakes (NOTE: Reference Heat Guide.) Season with salt and pepper.
Thinly slice chicken. Divide potatoes and chicken between plates. Spoon sauce and veggies over chicken. Sprinkle with parsley and squeeze over a lemon wedge, if desired.
