### Tangy Lemon Chicken Piccata with Garlic Mashed Potatoes
Hello, fellow food enthusiasts! Al here, bringing some zesty cheer to your kitchen. Today, I’m diving into a dish that marriage tradition and vibrant flavors—Tangy Lemon Chicken Piccata with Garlic Mashed Potatoes. This is one of those dishes that’s perfect for those busy weeknights when you want something that’s both comforting and bright. Our star for today? Lovely, aromatic lemons!
#### Why I Love This Dish
I can’t count the number of times our little family has adored this meal at the dinner table. With four kids running around, finding something that pleases everyone can be quite the task. But chicken piccata, friends, is a game changer! The tangy lemon sauce coupled with the savory, buttery chicken makes every bite a delightful experience. And who can say no to creamy, dreamy garlic mashed potatoes?
#### The Star Ingredient
Let’s talk about our star—lemons. Their bright, zesty flavor cuts through the richness of the butter and creates a sauce that’s simply irresistible. Plus, using fresh lemons elevates this dish from basic to fabulous. While you might be tempted to use bottled lemon juice (no judgment, we’ve all been there in a pinch), fresh is definitely the way to go for that extra zing!
#### The Method to the Magic
Without further ado, let’s walk through the recipe. Don’t worry if it seems a bit detailed—I’ll guide you every step of the way.
#### Ingredients
**For the Chicken Piccata:**
– 4 boneless, skinless chicken breasts (about 600g)
– 1/2 cup all-purpose flour (60g)
– 1/2 teaspoon salt (3g)
– 1/4 teaspoon black pepper (1g)
– 3 tablespoons olive oil (45ml)
– 2 tablespoons unsalted butter (28g)
– 1/2 cup chicken broth (120ml)
– 1/4 cup fresh lemon juice (60ml, about 2 lemons)
– 1/4 cup dry white wine (60ml)
– 2 tablespoons capers, drained (18g)
– 1/4 cup fresh parsley, chopped (15g)
**For the Garlic Mashed Potatoes:**
– 1.5kg potatoes, peeled and cubed
– 4 cloves garlic, minced
– 1/2 cup whole milk (120ml)
– 4 tablespoons unsalted butter (56g)
– 1 teaspoon salt (6g)
– 1/2 teaspoon black pepper (3g)
#### Method
##### For the Chicken Piccata
1. **Prepare the Chicken:**
– First things first, we need to prep our chicken. Place the breasts between two sheets of plastic wrap or parchment paper and give them a good bash with a meat mallet or rolling pin until they’re an even thickness—around 1/2 inch (1.25 cm) thick. This ensures they cook evenly.
2. **Coat the Chicken:**
– Next, in a shallow dish, we combine flour, salt, and pepper. Dredge each chicken breast in this mixture, shaking off the excess.
3. **Cook the Chicken:**
– In a large skillet, heat your olive oil over medium-high heat. Add the chicken breasts and sauté for about 3-4 minutes per side. They should be golden brown and cooked through (internal temperature should reach 75°C/165°F). Remove them from the skillet and set aside.
4. **Prepare the Sauce:**
– In the same skillet, melt the butter over medium heat. Add the chicken broth, lemon juice, white wine, and capers. Bring this to a simmer and let it reduce for about 5 minutes. The aroma is going to be heavenly!
5. **Finish the Chicken:**
– Return the cooked chicken breasts to the skillet, spooning that magnificent sauce over them. Let them cook for another 2 minutes to really soak up the flavors. Finish it off by garnishing with fresh parsley.
##### For the Garlic Mashed Potatoes
1. **Boil the Potatoes:**
– While the chicken’s cooking, get your potatoes going. Place them in a large pot, cover with cold water, and add a sliver of salt. Bring to a boil, then reduce to a simmer. Cook until fork-tender, about 15-20 minutes.
2. **Prepare the Garlic:**
– As the potatoes boil, infuse your milk with minced garlic by heating them together over low heat for about 5 minutes.
3. **Mash the Potatoes:**
– Drain the cooked potatoes and return them to your pot. Add the garlic-infused milk, butter, salt, and pepper. Mash until smooth and creamy.
#### Time to Dine
Serve this deliciously tangy chicken piccata alongside a generous helping of garlic mashed potatoes. The extra sauce from the skillet is perfect for drizzling over the chicken and the potatoes—trust me, you’ll want every drop.
There you have it! A meal that’s bound to become a family favorite in no time. Whether you’re feeding an energetic brood like mine or having a cozy dinner for two, this dish brings wonderful comfort and zest to your table. Give it a try, and let me know how it goes in the comments below.
Happy cooking!
— Al
Ingredients
### Tangy Lemon Chicken Piccata
**For the Chicken Piccata:**
– 4 boneless, skinless chicken breasts (about 600g)
– 1/2 cup all-purpose flour (60g)
– 1/2 teaspoon salt (3g)
– 1/4 teaspoon black pepper (1g)
– 3 tablespoons olive oil (45ml)
– 2 tablespoons unsalted butter (28g)
– 1/2 cup chicken broth (120ml)
– 1/4 cup fresh lemon juice (60ml, about 2 lemons)
– 1/4 cup dry white wine (60ml)
– 2 tablespoons capers, drained (18g)
– 1/4 cup fresh parsley, chopped (15g)
**For the Garlic Mashed Potatoes:**
– 1.5kg potatoes, peeled and cubed
– 4 cloves garlic, minced
– 1/2 cup whole milk (120ml)
– 4 tablespoons unsalted butter (56g)
– 1 teaspoon salt (6g)
– 1/2 teaspoon black pepper (3g)
Method
### Tangy Lemon Chicken Piccata with Garlic Mashed Potatoes
#### For the Chicken Piccata
1. **Prepare the Chicken:**
– Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even thickness of approximately 1/2 inch (1.25 cm).
2. **Coat the Chicken:**
– In a shallow dish, combine 1/2 cup of all-purpose flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Dredge the chicken breasts in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
3. **Cook the Chicken:**
– In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side until they are golden brown and cooked through (internal temperature should reach 75°C/165°F). Remove the chicken from the skillet and set aside.
4. **Prepare the Sauce:**
– In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 1/2 cup of chicken broth, 1/4 cup of fresh lemon juice, 1/4 cup of dry white wine, and 2 tablespoons of drained capers. Bring to a simmer and cook for about 5 minutes, allowing the sauce to reduce slightly.
5. **Finish the Chicken:**
– Return the cooked chicken breasts to the skillet, spooning the sauce over them. Let them cook for an additional 2 minutes to absorb the flavors. Remove from heat and garnish with 1/4 cup of chopped fresh parsley before serving.
#### For the Garlic Mashed Potatoes
1. **Boil the Potatoes:**
– Place 1.5 kg of peeled and cubed potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 15-20 minutes.
2. **Prepare the Garlic:**
– While the potatoes are boiling, mince 4 cloves of garlic. In a small saucepan, heat 1/2 cup of whole milk over low heat. Add the minced garlic and let it infuse for about 5 minutes. Remove from heat.
3. **Mash the Potatoes:**
– Drain the cooked potatoes and return them to the pot. Add the 4 tablespoons of unsalted butter, garlic-infused milk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mash until smooth and creamy, adjusting seasoning to taste.
#### Serve
– Plate the chicken piccata alongside a generous helping of garlic mashed potatoes. Spoon extra sauce from the skillet over the chicken and potatoes for added flavor. Serve immediately.
