You’re family won’t be able to get enough of this meal.
Wendy Paul shares her favorite chicken and potato recipe.
Chicken Picatta
6 chicken breasts, even thickness
2 cups chicken broth
2 tablespoons capers
2 lemons, thinly sliced
1 tablespoon lemon juice
½ cup flour
3 tablespoons olive oil
Salt and pepper to taste
2 tbsp. fresh chopped parsley
Dredge the chicken breasts in the flour and salt and pepper to coat well. Heat skillet medium heat, coat the skillet with oil. Add chicken and brown on both sides. 2-3 minutes per side, until juices are light in color. Remove chicken from skillet, set aside. Add chicken broth and lemon juice. Stir together and allow sauce to thicken. Add lemon slices and capers. Simmer for 2 minutes. Return the chicken to skillet to heat through. Top with chopped fresh parsley. Serve with Magic Potatoes (recipe below).
Magic Potatoes
3 medium potatoes, peeled and diced
1 large cauliflower, washed and broken into 1 inch floret pieces
2-3 tablespoons milk (to desired consistency)
Salt and pepper
2 tablespoons butter
1 cup grated cheese (optional)
1/2 tsp. minced roasted garlic
Boil potatoes and cauliflower in 6-8 cups of water and 1 teaspoon salt. Boil for 20-25 minutes until fork tender. Drain water. Mash in mixer or by hand until desired consistency. Add butter, milk, salt and pepper, cheese (optional) and roasted garlic.. Stir to combine.
Add comment