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 broccoli.

Ingredients: Chicken Breast, Broccoli, Riced Cauliflower, Heavy Cream, Cream Cheese (Pasteurized Cultured Milk And Cream, Salt, Stabilizers (Xanthan Gum, Carob Bean Gum, Guar Gum)), Olive Pomace Oil, Unsalted Butter (Pasteurized Cream, Natural Flavorings), Capers (Capers, Water, Vinegar, Salt), Whole Milk (Pasteurized Milk, Vitamin D3), Shredded Parmesan Cheese (Parmesan Cheese (Pasteurized Part-Skim Milk, Cheese Culture, Salt, Enzymes), Powdered Cellulose To Prevent Caking, Natamycin (A Natural Mold Inhibitor)), Water, Lemon Juice Concentrate, 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)), Garlic, Sea Salt, Red Wine Vinegar, Black Pepper, Granulated Garlic, Toasted Garlic Powder, Parsley, Dried Parsley, Xanthan Gum, Lemon Powder (Citric Acid, Natural Lemon Flavor)