I normally make Chicken Piccata with pasta, but I decided to do something a little different, so I made garlic mashed potatoes instead! This recipe is my absolute favorite in the world! But if you’re looking to cut calories, I wouldn’t recommend eating too much of this!
Start by peeling and dicing 4 potatoes and get those in a pot of boiling water with plenty of salt. When the potatoes are tender, take them off the burner.
Meanwhile, melt a stick of butter in a separate sauce pan. Add 1 tbsp of garlic paste, 2 tbsp cream cheese, and 3/4 cup milk. Let all of these ingredients melt together and stir. This mixture will be added to the potatoes, I just like all the ingredients heated before I add them to the potatoes.
Add the mixture to the cooked potatoes and blend together! Add plenty of salt and pepper to the potatoes. I’ve found that the easiest thing is to just keeping tasting until it’s right!
Gosh those potatoes are too good!
Slice the raw chicken breast down the middle to create thinner pieces. This will make the chicken easier to cook. Pound the chicken after you slice them to make the chicken even thinner.
Coat each chicken breast in flour and heat olive oil and butter in a pan on medium heat.
Sprinkle salt and pepper on each piece of chicken when you put it in the pan.
I cook about two to three slices of chicken at a time. Each time you take some off the burner, add another tbsp or two of olive oil and butter to the pan. You can never have enough butter 🙂
Cook until the chicken is cooked through. Doesn’t this look just amazing?
Don’t throw out that juice from the chicken just yet! Add another 2 tbsp of butter and olive oil to the pan and turn the heat down on low. Make sure the pan isn’t scalding because you don’t want the sauce to burn. Add 1/3 cup of lemon juice and 1/2 cup of chicken stock to the pan and turn the heat back on medium high. Bring to a boil and then reduce to a simmer.
If you like capers, add 1 or 2 tbsp to the sauce. I hope you love this meal as much as I do!