LEMON CHICKEN
4 chicken breasts
1 tsp kosher salt
½ tsp fresh black pepper
2 fresh lemons
1 ½ cups flour (to which I add 1 tsp fine salt, 1 tsp garlic powder, 1 tsp pepper, pinch of cayenne pepper)
2 tblsp olive oil
4 tblsp butter, divided
2 Lemons (1 sliced the other zested and juiced)
½ cup white wine
½ cup chicken stock
2 minced garlic cloves
1 cup cream
3 tblsp capers, rinsed
Chopped parsley
Flatten 4 chicken breast between cling wrap till ¼ inch thick.
Season chicken breasts with kosher salt and fresh black pepper.
Dredge in seasoned flour.
Heat olive oil and 2 tblsp butter in and fry till golden. Set aside.
Add lemon slices fry 2 minutes and remove and set aside
PICATTA SAUCE
Add garlic to pan drippings and fry 30 seconds.
Add white wine, to deglaze pan scraping up the fond.
Add chicken stock, and the juice of the lemon, turn up heat and allow to reduce.
Add the cream, capers and stir.
Stir in chopped parsley and lemon zest.
Served with roasted garlic mash potatoes.
ROASTED GARLIC MASHED POTATO
1 head of garlic
Olive oil
Salt and pepper
Double foil
5 potatoes, peeled and cubed
1 vegetable stock cube, crumbled
Butter
4 tblsp cream cheese
1 ½ tsp white onion soup powder
1 tsp baking powder
Milk as needed
Preheat oven to 190 degrees. Slice the top off the head of garlic.
Place on 2 sheets of foil. Drizzle the top of the head with olive oil, salt and pepper.
Seal with double sheets of foil.
Bake for 30-35 minutes or until tender when squeezed.
Bring water, potatoes and stock cube to the boil and cook till potatoes are soft. Drain in colander and return the pot.
Mash the potatoes till crumbly, add butter, soup powder, baking powder, salt and pepper. Squeeze garlic cloves out of their skins and add to mashed potato.
Add cream cheese and continue mashing (I use electric hand mixer – DO NOT USE A BLENDER) gradually add milk to form smooth consistency.
Prepared, tried and tested by: Melanie Kramar
