Lemon-Caper Chicken Piccata with Garlic Mashed Potatoes

Ingredients

• 4 pieces chicken breast, boneless, skinless, pounded to 1/2 inch thickness
• 1 cup all-purpose flour, sifted
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons olive oil
• 1 cup chicken broth, low-sodium
• 1 cup lemon juice, freshly squeezed
• 1 cup capers, drained
• 2 tablespoons butter
• 2 tablespoons parsley, chopped

• 2 pounds potatoes, peeled and cubed
• 4 cloves garlic, minced
• 1 cup milk, warmed
• 1 cup butter
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Mix flour, salt, and pepper in a shallow dish. Dredge chicken breasts in the flour mixture, shaking off excess.
2. 02
   Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside.
3. 03
   In the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
4. 04
   Return chicken to the skillet and simmer for 5 minutes, basting occasionally with the sauce. Stir in butter and parsley, then remove from heat.
5. 05
   Meanwhile, prepare the mashed potatoes. Boil potatoes in a large pot of salted water until tender, about 15-20 minutes.
6. 06
   Drain potatoes and return to the pot. Add minced garlic, warmed milk, butter, salt, and pepper. Mash until smooth and creamy.
7. 07
   Serve chicken piccata over garlic mashed potatoes, spooning sauce over the chicken. Garnish with additional parsley if desired.