Chicken Piccata, Buttermilk Mashed Potatoes, and Herb Roasted Onions

Chicken PiccataNevin has a new crush: the Barefoot Contessa. Yes, she’s a little too old for him, but love knows no age. In all seriousness, he has been watching a lot of cooking shows lately and has become a devoted Barefoot Contessa fan. One day, he saw this recipe for delicious herb roasted onions (recipe below) and decided that we needed to have a fantastic home cooked dinner. I’m not sure if he also saw a show where they featured chicken piccata, but he requested I make chicken to accompany his show-stopping onions. For this dinner, Nevin took care of the potatoes and onions, while I made the chicken. Let me tell you- every thing that we made was out of this world- but the stand out was, indeed, the onions. They were so delicious and flavorful, I’m still craving more! Also, for those of you wondering, this is a bit of a makeshift chicken piccata. I don’t really love capers (cue the gasps of disapproval), so omitted them in this dish. I did make a note of where you would add them if you opt to include them, as they are traditionally incorporated in this dish. Also, because Nevin and I both love lemon, this sauce is very lemon-y. If you aren’t a huge fan, I would use less lemon juice. Another quick note: the prep times and cooking times are only accurate if you make each dish completely separately, one at a time, with no overlap. If you are able to multi task and get another set of hands on desk, you can easily halve all the times. Okay enough rambling, I can’t stand in the way of you and these ridic recipes any longer. Happy cooking!

Servings: 4
Prep Time: 40 minutes (15 mins for chicken)
Cook Time: 75 minutes (20 minutes for chicken)


For the chicken

  • 2 skinless, boneless chicken breasts, butterflied and cut in half
  • salt and pepper, to taste
  • flour, for dredging
  • 4 tbsp unsalted butter
  • 4 tbsp EVOO
  • 1 garlic clove, minced
  • 1/3 cup lemon juice
  • 1/2 cup chicken broth (low sodium and fat free if possible)
  • 1/2 cup dry, white wine (we used a Pinot Grigio)
  • 1/4 cup fresh parsley, chopped

For the potatoes

  • 4 medium yukon gold potatoes, peeled and quartered (about 1.5 lbs)
  • 1/4 cup skim milk
  • 4 tbsp (1/2 stick) unsalted butter
  • 1/2 cup buttermilk
  • 1 tbsp parmesan cheese, shredded
  • salt and pepper, to taste

For the onions (taken from here)

  • 1 red onion
  • 1 yellow onion
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp garlic, minced
  • 1/2 tbsp fresh thyme leaves, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup EVOO
  • 1/2 tbsp fresh parsley leaves, minced


For the chicken

Season chicken with salt and pepper. IMG_3095Dredge in flour, making sure to shake off and discard the excess. IMG_3096Heat a large skillet over medium high  heat. Melt 2 tbsp butter and 2 tbsp EVOO. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. IMG_3098When chicken is browned, flip and cook other side for 3 minutes. IMG_3100Remove and transfer to plate. Melt 2 more tbsp EVOO and 1 tbsp butter. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.IMG_3102
Into the pan add the lemon juice, stock, garlic, and wine (here is where you would add your capers if you want them). Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.

Okay this looks kinda disgusting, but  I assure you this sauce is out of this world!!
Okay this looks kinda disgusting, but I assure you this sauce is out of this world!!

Return all the chicken to the pan and simmer for 5 minutes.

Another photo that does not do justice to the delicious-ness of this dish.
Another photo that does not do justice to the delicious-ness of this dish.

Remove chicken to platter. Add remaining 1 tbsp butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

For the potatoes

Boil water and a dash of salt in a large pot. Meanwhile, peel the potatoes and cut into quarters, or smaller. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done. As soon as the potatoes are tender, drain them in a colander. Place potatoes back in large pot and mash. IMG_3101As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. IMG_3104Add salt and the pepper to taste, and well as a generous pinch of shredded parmesan cheese.IMG_3105 Serve hot.

For the onions (taken from here)

Preheat the oven to 400 degrees F.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.

For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.IMG_3093

With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. IMG_3094Bake the onions for 30 to 45 minutes, until tender and browned. IMG_3097Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

Plate your potatoes and onions. Then, place your chicken on top of your potatoes, drizzle on some sauce, and sprinkle with fresh parsley. Serve with a lemon slice and have the best dinner you’ve made yourself in a long while. Chicken Piccata

Nutrition Facts:

For the chicken

Calories: 309; Fat: 24 g; Cholesterol: 75 mg; Sodium: 149 mg; Carbs: 2 g; Sugars: 0 g; Protein: 17 g

For the potatoes

Calories: 208; Fat: 10 g; Cholesterol: 33 mg; Sodium: 60 mg; Carbs: 2 g; Sugars: 3 g; Protein: 5 g

For the onions

Calories: 125; Fat: 12 g; Cholesterol: 0 mg; Sodium: 69 mg; Carbs: 5 g; Sugars: 0 g; Protein: 1 g


Calories: 642; Fat: 46 g; Cholesterol: 108 mg; Sodium: 278 mg; Carbs: 9 g; Sugars: 3 g; Protein: 23 g

Amanda’s Rating: 9.5/10; 7.5/10; 10/10 (chicken; potatoes; onions)

Nevin’s Rating: 9/10; 9/10; 9.5/10 (chicken; potatoes; onions)


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