Monday, October 18, 2010

Chicken Piccata with Garlic Mashed Potatoes

A dear friend of mine, Mal, introduced me to a blog written by a woman who loves fresh food and lives a vegan lifestyle. Although Robbie and I are far from being Vegans we do enjoy fresh and light foods. I changed this recipe to suit our semi-vegetarian needs and it turned out wonderful! I am not a mushroom eater but decided to give this recipe a try and ended up eating all of the mushrooms on my plate. This is definitely a dish that I will be making again soon!

Garlic and Herbed Mashed Potatoes:
1.5 pounds yukon gold poatoes, quartered
1 clove minced garlic
3 Tbsp. butter
1/4 - 1/2 cup milk
1/4 cup Italian flat leaf parsley, chopped
salt and pepper to taste

Bring a large pot of water to a boil. Salt the water, and add the potatoes. Boil for about 20 minutes, until the potatoes are very tender. Drain water. Add the rest of the ingredients to the potatoes. Add the milk slowly to achieve the right consistency, and then taste them and add additional salt and pepper to taste.

For the Chicken:
2 Chicken Breasts, pounded to 1/4 in thinkness and cut into thirds
2 Tbsp. olive oil
1 Tbsp. butter
1/4 cup whole wheat flour
salt, pepper, and garlic powder to season

Lay out your chicken on a cutting board and season each one with a pinch of salt, pepper, and garlic powder. Heat a large skillet over medium heat, and add the olive oil and butter. Gently dredge each of the chicken pieces into the flour, and cook in the pan on each side until lightly crisped and browned. Remove from the pan.

For the Mushroom Piccata Sauce:
1 Tbsp. Olive Oil,
2 cloves minced garlic
1/4 cup chopped onion
8 ounces of sliced baby bella mushrooms
2/3 cup chicken broth
juice of 2 lemons
2 Tbsp of capers, rinsed well, and chopped up a little
pinch of salt and pepper
2 Tbsp. butter
Fresh parsley for garnish

In a bowl, combine the broth, lemon juice, and capers and set aside. In the same pan that you cooked the chicken in, add 1 Tbsp olive oil, and add in your garlic, onion and mushrooms, and a small pinch of salt and pepper. Saute for about 5 minutes until the mushrooms are softened. Then add in your lemon/broth mixture. Deglaze the pan a little. Cook over low for a few minutes to let the flavors combine, then add in 1 Tbsp. of butter to the sauce and slowly melt it in. Add your chicken pieces back into the pan to reheat. Taste the sauce and add any additional salt and pepper if needed. Be careful not to over salt though, capers will add a natural saltiness to the dish.


  1. Oh my this looks great!! Walker would love this!
    I am so proud of you. You have turned into quite the little homemaker. Robbie is a lucky man to have you as his wife!!

    Hugs Aunt Cindy

  2. This turned out delicious! Very flavorful and turned very well into a non-Vegan but healthy dish!

  3. Going to make this again in a few weeks and I am so excited! Not only to get a better picture but because I have been wanting to eat it again since the day we had it! Never thought I'd crave a dish with mushrooms lol