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Ingredients
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Chicken
Piccata sauce
Mashed potatoes
Optional garnish
Method
Mashed potatoes
- 1
- 2
- 3
Mash and season
Drain potatoes well and return to the warm pot. Mash with a potato masher or ricer until mostly smooth. Gradually stir in the warm milk-butter mixture until you reach desired creaminess. Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust seasoning. Keep warm while you make the chicken (cover and place near stove or in a warm oven at 200°F/95°C).
Chicken
- 4
Prepare chicken
If breasts are thick, butterfly or halve to 1/2" thickness. Pat chicken dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp black pepper.
- 5
Dredge
Place 1 cup flour on a plate. Lightly dredge each chicken piece in flour, shaking off excess. Set floured chicken on a rack or plate.
- 6
Pan-fry
In a large skillet over medium-high heat, add 2 tbsp olive oil and 3 tbsp butter. When butter foams and oil is shimmering, add chicken in a single layer (work in batches if needed). Cook until golden brown and cooked through, about 3–4 minutes per side depending on thickness (internal temp 165°F/74°C). Transfer cooked chicken to a plate and tent with foil to keep warm.
Piccata sauce
- 7
Sauté garlic and deglaze
Lower heat to medium. If pan has excess oil/browning bits, add a touch more butter (about 1 tsp). Add the 2 minced garlic cloves and sauté briefly until fragrant, about 20–30 seconds—do not brown. Pour in 1 cup chicken broth and 3 tbsp lemon juice, scraping the pan bottom with a wooden spoon to loosen browned bits.
- 8
Reduce and add capers
Bring the sauce to a simmer and let reduce until slightly thickened, about 3–5 minutes. Stir in 2 tbsp drained capers and simmer 1 minute to heat through and meld flavors.
- 9
Finish sauce
Remove the pan from heat. Whisk in 2 tbsp cold unsalted butter, one small piece at a time, swirling the pan to create a glossy emulsion. Taste and adjust with additional lemon juice or salt if needed. Stir in 2 tbsp chopped fresh parsley.
- 10
Combine and serve
Return the chicken to the pan and spoon sauce over each piece to rewarm for 30–60 seconds. Plate a generous scoop of mashed potatoes and top with a chicken breast. Spoon extra piccata sauce and capers over the chicken. Garnish with lemon slices and extra parsley if using. Serve immediately.