Chicken Piccata with Roasted Garlic Mashed Potatoes

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 1/3 cup olive oil
• 1/2 cup unsalted butter, divided
• 1/4 cup fresh lemon juice
• 1/2 cup chicken stock
• 2 cloves garlic, minced
• 4 cups peeled and diced potatoes
• 1/4 cup milk
• 1 roasted garlic bulb, cloves squeezed out
• Fresh parsley, chopped for garnish

Steps

1. 1 Season chicken breasts with salt and pepper. Dredge in flour, shaking off excess.
2. 2 Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until golden brown, about 5 minutes per side. Remove and keep warm.
3. 3 Add remaining olive oil to skillet. Melt 2 tablespoons of butter, then stir in lemon juice, stock, and minced garlic. Simmer until sauce reduces slightly.
4. 4 Preheat oven to 400°F. Toss diced potatoes with 2 tablespoons olive oil, salt, and pepper. Roast for 30 minutes or until tender.
5. 5 While potatoes roast, mash them with roasted garlic, milk, and remaining butter until smooth and creamy.
6. 6 Serve chicken topped with sauce over mashed potatoes. Garnish with parsley.

Equipment

• Skillet
• Baking sheet
• Potato masher

Variations

• Add a splash of white wine to the sauce for extra depth.
• Substitute chicken with thin-cut pork chops for a piccata variation.

Substitutions

• If you can't find roasted garlic, use 2 teaspoons of garlic powder as a substitute.

Pairings

• Pairs well with a side of steamed asparagus or sautéed green beans.

Nutrition

Tips

• For a gluten-free option, use a gluten-free flour blend.
• Make sure to use fresh lemon juice for the best flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat with a splash of chicken stock or milk to revive the sauce.

Serving Suggestions

• A crisp green salad with a lemon vinaigrette.
• A glass of dry white wine.

FAQ