Creamy Garlic Herb Mashed Potatoes and Savory Chicken Piccata – A Romantic French Bistro Meal for Two

Allergens

Milk, Eggs, Wheat

Ingredients

• 8 medium russet potatoes, peeled and cut into chunks
• 1 cup whole milk
• 6 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh chives, chopped
• Salt and pepper to taste
• 4 boneless, skinless chicken breasts
• 1 cup all
• purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 3 tbsp olive oil
• 1/2 cup dry white wine
• 1/2 cup lemon juice
• 1/2 cup capers, drained
• 4 tbsp cold unsalted butter

Instructions

1. Boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain and return to the pot.
2. Add milk, half of the garlic, parsley, chives, salt, and pepper to the potatoes. Mash until smooth and creamy.
3. Preheat oven to 400°F (205°C). Season chicken breasts with salt and pepper.
4. Dredge each chicken breast in flour, then egg, and finally breadcrumbs.
5. Heat olive oil in a large skillet over medium heat. Sauté chicken until golden brown on both sides and cooked through, about 6 8 minutes per side. Remove from pan and keep warm.
6. Add white wine, lemon juice, remaining garlic, and capers to the skillet. Cook for 2 3 minutes to reduce sauce slightly.
7. Stir in butter until fully melted and incorporated into the sauce. Season with salt and pepper as needed.
8. Return chicken to the skillet and coat with sauce. Transfer to oven safe dishes and bake for 5 7 minutes or until heated through.
9. Serve mashed potatoes alongside chicken piccata, garnishing with fresh parsley and a lemon wedge.

Chef’s Insight

Experiment with different herbs such as rosemary or thyme in the mashed potatoes for a unique twist.