Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Melanie’s Lemon Chicken Picata with Creamy Roasted Garlic Mashed Potato

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

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

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.

1 head of garlic
Olive oil
Salt and pepper
Double foil
5 potatoes, peeled and cubed
1 vegetable stock cube, crumbled
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

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment