Good Food
Ingredients
Creamy mashed potato
Method
1.To make creamy mashed potato, place potato in a large saucepan and cover with cold, salted water. Bring to boil on medium heat. Cover and cook for 15 minutes, until potato is very tender. Drain and return to pan.
2.Heat pan on low, shaking, for 1-2 minutes, until potato is dry. Mash, then use a wooden spoon to beat in butter and hot milk until light and fluffy. Season and cover to keep warm.
3.Meanwhile, cut chicken fillets in half crossways to make 8 thin pieces. Season flour with salt and freshly ground pepper. Dust chicken in flour, shaking off any excess.
4.Heat 10 grams of butter and 2 tablespoons of oil in a large frying pan on medium-high until butter melts and mixture starts to sizzle.
5.Cook chicken in batches, adding remaining butter and oil as needed, for 3 minutes each side, until browned. Transfer to a warm plate.
6.Increase heat to high. Add lemon juice, stock and capers to pan and cook for l-2 minutes, until thickened slightly. Season.
7.Return chicken to pan, reduce heat to low and simmer for 3 minutes, until chicken is cooked through. Transfer to a platter.
8.Add extra butter to sauce and whisk until well combined. Whisk in parsley, then pour over chicken. Place mashed potato in a bowl and drizzle with extra oil. Serve.
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