Chicken Piccata Over Mashed Potatoes
|Chicken breast halves||4 , skinned, boned, and pounded to 1/4-inch thickness|
|All-purpose flour||1⁄4 Cup (4 tbs) (For Dredging)|
|Olive oil||2 Tablespoon|
|Garlic||8 Clove (40 gm), smashed|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Capers||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
|Chopped parsley||1 Tablespoon (For Garnish)|
|Lemon slices||4 (For Garnish)|
|For mashed potatoes|
|Low fat milk||1⁄3 Cup (5.33 tbs) (Warm)|
Dredge the chicken in flour until coated, shaking off the excess.
Heat the oil in a saute pan over medium-high heat, add the chicken and garlic, and cook 2 minutes on each side.
Squeeze the juice of 1 lemon over the chicken.
Add the sherry while scraping the bottom of the pan.
Cook 3 minutes more and season with salt and pepper.
For the mashed potatoes.
Wash the potatoes well and cut in half.
Place the potatoes in a saucepan and add enough water to cover.
Bring to a gentle boil and cook the potatoes until tender, about 20 to 25 minutes.
To test doneness, insert a knife into a potato; if it goes through without any pressure, it is ready.
Rinse the potatoes under cold running water and peel.
The skins should come off easily.
Return the potatoes to the pot and mash well with a potato masher to remove all the lumps or put through a ricer.
Turn the heat on low, add the butter, slowly pour in the milk, and then add the salt.
For each serving, place one chicken breast half on a mound of mashed potatoes.
Pour the sherry mixture over all, garnish with sliced lemon, and sprinkle parsley on top.