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Chicken Piccata With Garlic Mash for 2

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“Delicious chicken picatta derived from a few different recipe's but inspired by the dish as served by the Chop House in Denver.”
1hr 10mins

Ingredients Nutrition


  1. Chicken:
  2. 1) Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  3. 2) In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
  4. 3) When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.
  5. 4) When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
  6. 5) Into the pan add the lemon juice, stock and capers.
  7. 6) Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
  8. 7) Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.
  9. 8) Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
  10. Mash:
  11. 1) Preheat oven to 350 degrees F
  12. 2) Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
  13. 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.
  14. 4) Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes.
  15. Blend potatoes with an electric mixer until desired consistency is achieved.

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