Chicken Piccata and Sauteed Potatoes with a Trio of Winter Veg

Cut broccoli into florets. Peel the carrots and cut into sticks. Cut the potatoes into quarters (or eighths depending on how large the potatoes are). Pick and chop parsley leaves, discarding stems. Cut the lemon into wedges.

Pat the chicken dry with a paper towel. Season with salt and pepper. Spread flour on a plate. Coat each side of the chicken in the flour by pressing the chicken firmly into the flour. Shake off excess flour.

Place potatoes in a pot of salted water. Boil the potatoes on a medium high heat for 10 minutes. After 10 minutes add the carrots, peas and broccoli and cook for a further 3-5 minutes or until veg is tender. Drain and keep warm.

Heat 2 Tbsp olive oil in a large frying pan over medium high heat. Place chicken and potatoes in the frying pan. Cook 3-4 minutes until golden, then turn and cook the other side for 3-4 minute, or until chicken is cooked through and potatoes have gone crispy and brown. Remove onto plate and keep warm.

Wipe frying pan with paper towel to remove excess oil. On high heat, add stock and 1¹⁄₂ cup water. Let it simmer until it reduces by half, about 3 minutes. Reduce heat and add butter and lemon juice (to taste). Swirl pan to make it melt but not foamy. Sauce should be slightly thickened. Stir in capers and parsley. Remove from heat.

Divide chicken, potatoes and vegetables between serving plates and pour the sauce over the chicken. Use any leftover lemon as a garnish. Serve immediately.

Cut broccoli into florets. Peel the carrots and cut into sticks. Cut the potatoes into quarters (or eighths depending on how large the potatoes are). Pick and chop parsley leaves, discarding stems. Cut the lemon into wedges.

Pat the chicken dry with a paper towel. Season with salt and pepper. Spread flour on a plate. Coat each side of the chicken in the flour by pressing the chicken firmly into the flour. Shake off excess flour.

Place potatoes in a pot of salted water. Boil the potatoes on a medium high heat for 10 minutes. After 10 minutes add the carrots, peas and broccoli and cook for a further 3-5 minutes or until veg is tender. Drain and keep warm.

Heat 2 Tbsp olive oil in a large frying pan over medium high heat. Place chicken and potatoes in the frying pan. Cook 3-4 minutes until golden, then turn and cook the other side for 3-4 minute, or until chicken is cooked through and potatoes have gone crispy and brown. Remove onto plate and keep warm.

Wipe frying pan with paper towel to remove excess oil. On high heat, add stock and 1¹⁄₂ cup water. Let it simmer until it reduces by half, about 3 minutes. Reduce heat and add butter and lemon juice (to taste). Swirl pan to make it melt but not foamy. Sauce should be slightly thickened. Stir in capers and parsley. Remove from heat.

Divide chicken, potatoes and vegetables between serving plates and pour the sauce over the chicken. Use any leftover lemon as a garnish. Serve immediately.

Cut broccoli into florets. Peel the carrots and cut into sticks. Cut the potatoes into quarters (or eighths depending on how large the potatoes are). Pick and chop parsley leaves, discarding stems. Cut the lemon into wedges.

Pat the chicken dry with a paper towel. Season with salt and pepper. Spread flour on a plate. Coat each side of the chicken in the flour by pressing the chicken firmly into the flour. Shake off excess flour.

Place potatoes in a pot of salted water. Boil the potatoes on a medium high heat for 10 minutes. After 10 minutes add the carrots, peas and broccoli and cook for a further 3-5 minutes or until veg is tender. Drain and keep warm.

Heat 2 Tbsp olive oil in a large frying pan over medium high heat. Place chicken and potatoes in the frying pan. Cook 3-4 minutes until golden, then turn and cook the other side for 3-4 minute, or until chicken is cooked through and potatoes have gone crispy and brown. Remove onto plate and keep warm.

Wipe frying pan with paper towel to remove excess oil. On high heat, add stock and 1 cup water. Let it simmer until it reduces by half, about 3 minutes. Reduce heat and add butter and the juice of 1/2 a lemon (to taste). Swirl pan to make it melt but not foamy. Sauce should be slightly thickened. Stir in capers and parsley. Remove from heat.

Divide chicken, potatoes and vegetables between serving plates and pour the sauce over the chicken. Use any leftover lemon as a garnish. Serve immediately.

Cut broccoli into florets. Peel the carrots and cut into sticks. Cut the potatoes into quarters (or eighths depending on how large the potatoes are). Pick and chop parsley leaves, discarding stems. Cut the lemon into wedges.

Pat the chicken dry with a paper towel. Season with salt and pepper. Spread flour on a plate. Coat each side of the chicken in the flour by pressing the chicken firmly into the flour. Shake off excess flour.

Place potatoes in a pot of salted water. Boil the potatoes on a medium high heat for 10 minutes. After 10 minutes add the carrots, peas and broccoli and cook for a further 3-5 minutes or until veg is tender. Drain and keep warm.

Heat 2 Tbsp olive oil in a large frying pan over medium high heat. Place chicken and potatoes in the frying pan. Cook 3-4 minutes until golden, then turn and cook the other side for 3-4 minute, or until chicken is cooked through and potatoes have gone crispy and brown. Remove onto plate and keep warm.

Wipe frying pan with paper towel to remove excess oil. On high heat, add stock and 1 cup water. Let it simmer until it reduces by half, about 3 minutes. Reduce heat and add butter and the juice of 1/2 a lemon (to taste). Swirl pan to make it melt but not foamy. Sauce should be slightly thickened. Stir in capers and parsley. Remove from heat.

Divide chicken, potatoes and vegetables between serving plates and pour the sauce over the chicken. Use any leftover lemon as a garnish. Serve immediately.

Cut broccoli into florets. Peel the carrots and cut into sticks. Cut the potatoes into quarters (or eighths depending on how large the potatoes are). Pick and chop parsley leaves, discarding stems. Cut the lemon into wedges.

Pat the chicken dry with a paper towel. Season with salt and pepper. Spread flour on a plate. Coat each side of the chicken in the flour by pressing the chicken firmly into the flour. Shake off excess flour.

Place potatoes in a pot of salted water. Boil the potatoes on a medium high heat for 10 minutes. After 10 minutes add the carrots, peas and broccoli and cook for a further 3-5 minutes or until veg is tender. Drain and keep warm.

Heat 2 Tbsp olive oil in a large frying pan over medium high heat. Place chicken and potatoes in the frying pan. Cook 3-4 minutes until golden, then turn and cook the other side for 3-4 minute, or until chicken is cooked through and potatoes have gone crispy and brown. Remove onto plate and keep warm.

Wipe frying pan with paper towel to remove excess oil. On high heat, add stock and 1 cup water. Let it simmer until it reduces by half, about 3 minutes. Reduce heat and add butter and the juice of 1/2 a lemon (to taste). Swirl pan to make it melt but not foamy. Sauce should be slightly thickened. Stir in capers and parsley. Remove from heat.

Divide chicken, potatoes and vegetables between serving plates and pour the sauce over the chicken. Use any leftover lemon as a garnish. Serve immediately.

Cut broccoli into florets. Peel the carrots and cut into sticks. Cut the potatoes into quarters (or eighths depending on how large the potatoes are). Pick and chop parsley leaves, discarding stems. Cut the lemon into wedges.

Pat the chicken dry with a paper towel. Season with salt and pepper. Spread flour on a plate. Coat each side of the chicken in the flour by pressing the chicken firmly into the flour. Shake off excess flour.

Place potatoes in a pot of salted water. Boil the potatoes on a medium high heat for 10 minutes. After 10 minutes add the carrots, peas and broccoli and cook for a further 3-5 minutes or until veg is tender. Drain and keep warm.

Heat 2 Tbsp olive oil in a large frying pan over medium high heat. Place chicken and potatoes in the frying pan. Cook 3-4 minutes until golden, then turn and cook the other side for 3-4 minute, or until chicken is cooked through and potatoes have gone crispy and brown. Remove onto plate and keep warm.

Wipe frying pan with paper towel to remove excess oil. On high heat, add stock and 1 cup water. Let it simmer until it reduces by half, about 3 minutes. Reduce heat and add butter and the juice of 1/2 a lemon (to taste). Swirl pan to make it melt but not foamy. Sauce should be slightly thickened. Stir in capers and parsley. Remove from heat.

Divide chicken, potatoes and vegetables between serving plates and pour the sauce over the chicken. Use any leftover lemon as a garnish. Serve immediately.