Chicken Piccata With Creamy Mash | The Good Stuff with Mary Berg

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more affordable and juicier.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be cheaper in bulk.

Start with Yukon Gold potatoes in cold water, add salt, and bring to a boil.

Cook potatoes until fork tender.

Cut boneless skinless chicken breasts horizontally in half to create thinner pieces.

Pound chicken between plastic wrap to about a quarter to a third of an inch thick.

Season the chicken with salt and pepper.

Season the flour with salt and pepper as well.

Dredge the chicken in seasoned flour.

Heat butter and olive oil in a skillet over medium heat.

Place chicken in the skillet away from you to avoid splatter.

Cook chicken until golden brown on both sides, then transfer to an oven set at 250°F to keep warm.

In the same skillet, add chicken stock and freshly squeezed lemon juice, and let simmer until reduced by half.

Mount the sauce with cold butter to thicken it.

Add whole capers to the sauce and simmer.

Nestle the cooked chicken back into the sauce and pour the sauce over the chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens