Prep 10 mins
Cook 1 hr
Delicious chicken picatta derived from a few different recipe's but inspired by the dish as served by the Chop House in Denver.
- 2 boneless skinless chicken breasts, butterflied
- sea salt and pepper
- flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra virgin olive oil
- 1⁄8 cup fresh lemon juice
- 1⁄2 cup chicken stock
- 1⁄4 cup capers, rinsed
- 1⁄3 cup fresh parsley, chopped
- mashed potatoes
- 3⁄4 lb baby red potato, quartered (I prefer to leave unpeeled)
- 1⁄2 medium head of garlic (about 6-8 cloves)
- 1 tablespoon extra virgin olive oil
- 3 tablespoons milk
- 2 tablespoons butter
- salt and pepper
- 1) Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- 2) In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
- 3) When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.
- 4) When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
- 5) Into the pan add the lemon juice, stock and capers.
- 6) Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
- 7) Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.
- 8) Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
- 1) Preheat oven to 350 degrees F
- 2) Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
- 3) Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
- 4) Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes.
- Blend potatoes with an electric mixer until desired consistency is achieved.