Our spin on chicken piccata forgoes the flour dredge and pan frying. Instead it's marinated in lemon, olive oil, garlic, and parsley, then baked. We lean into the dairy in the classic butter-caper sauce, adding heavy cream for extra richness. The dish is served over a creamy Parmesan cauliflower mash with a simple side of roasted broccoli.

Ingredients: chicken breast, broccoli, cauliflower, heavy cream, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), olive oil, unsalted butter, capers (capers, water, vinegar, salt), whole milk, lemon juice, shredded parmesan cheese (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes, natamycin (a natural mold inhibitor)), onions, shallots, grated parmesan cheese ((parmesan cheese (pasteurized cow’s milk, cheese culture, salt, enzymes), water, milk protein, modified food starch, palm oil blend, salt, disodium phosphate, citric acid, xanthan gum), and calcium propionate (preservative)), sea salt, garlic, granulated garlic, parsley, black pepper, toasted garlic powder, xanthan gum, lemon powder (citric acid, natural lemon flavor)