Chicken Piccata With Mashed Potatoes - cooking recipe

Ingredients

None None Creamy Mashed Potatoes
1 2/3 lbs Desiree potatoes, peeled and halved
1 tbsp butter
3/4 cup milk, hot
None None Chicken Piccata
4 x 6 oz chicken breasts
1/4 cup all-purpose flour
3 tbsp unsalted butter
1/3 cup extra virgin olive oil, plus extra to serve
1/3 cup lemon juice
1/2 cup chicken stock
1.75 oz capers, rinsed and drained
1/4 cup flat leaf parsley, chopped

Preparation

To make the creamy mashed potatoes, place the potatoes in a large saucepan and cover with cold, salted water. Bring to a boil over a medium heat. Cover and cook for 15 mins, until the potato is very tender. Drain and return to the pan.
Heat the pan on low, shaking, for 1-2 mins, until the potatoes are dry. Mash, then use a wooden spoon to beat in the butter and hot milk until light and fluffy. Season and cover to keep warm.
Meanwhile, cut the chicken breasts in half horizontally to make 8 thin, flat pieces. Season the flour to taste, then dust the chicken in the flour, shaking off any excess.
Heat 1 tbsp of butter and 2 tablespoons of oil in a large frying pan over medium-high heat until the butter melts and the mixture starts to sizzle.
Cook the chicken in batches, adding an additional tbsp butter and oil as needed, for 3 mins each side, until browned. Transfer to a warm plate.
Increase the heat to high and add the lemon juice, stock and capers to the pan and cook for l-2 mins, until thickened slightly. Season to taste.
Return the chicken to pan, reduce the heat to low and simmer for 3 mins, until the chicken is cooked through. Transfer chicken to a platter.
Add the remaining 1 tbsp butter to the sauce and whisk until well combined. Whisk in the parsley, then pour sauce over chicken. Place the mashed potatoes in a bowl and drizzle with olive oil. Serve.