Lemon chicken with lemon potato mash
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
Ingredients
4 (5-ounce) boneless, skinless chicken breasts
3 tablespoons all-purpose flour
1⁄2 teaspoon coarse salt
1⁄2 teaspoon freshly ground pepper
2 tablespoons canola oil
1⁄2 cup dry white wine
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
Fresh thyme leaves, to garnish
Lemon potato mash
2 pounds russet potatoes, peeled and cubed
1 cup warm milk
2 tablespoons butter
2 teaspoons lemon zest
Coarse salt and freshly ground pepper, to season
Cook potatoes in boiling salted water until very tender, about 20 minutes. Drain and return to saucepan. Add milk, butter, lemon zest, salt and pepper and mash until smooth.
For chicken, wash and pat chicken dry. In shallow dish, combine flour, salt and pepper. Dredge chicken in mixture. In large nonstick skillet, heat oil over medium heat. Add chicken and cook 6 minutes per side or until no longer pink inside. Transfer to plate and cover. Add wine and lemon juice to skillet, scraping any brown bits; reduce slightly about 2 minutes. Stir in lemon zest. Remove from heat and spoon over chicken. Garnish with thyme and serve with potatoes. Serves 4.
