Lemon chicken with roasted garlic smashed potatoes

Lemon Chicken
4 Chicken cutlets
1 cup flour
6 Tbsp olive oil
6 Tbsp butter
2 lemons - juiced
2 garlic cloves - minced
2 Tbsp capers
10-12 green olives
1/2 cup white wine
1/2 cup chicken stock
2 Tbsp chopped parsley
Coat chicken cutlets in flour and shake off excess.
In a large skillet heat 3 Tbsp olive oil and 3 Tbsp butter over medium heart.  Once butter is melted place cutlets in skillet, don't overcrowd the pan work in batches if your skillet isn't big enough for all 4.  Cook on first side for 4 minutes then flip and continue cooking about another 4 minutes - depending on the size of your cutlets.
Once cooked through remove to a paper towel.  Rinse out pan, dry and return to heat.
Add the remaining 3 Tbsp olive oil and 3 Tbsp butter.  Once melted add in garlic and cook 1 minute.  Stir in lemon juice, capers, green olives, wine and chicken stock.  Cook over medium-low heat until reduced by half.  About 5 minutes.
Remove from heat and stir in parsley.  Place chicken cutlets into sauce and turn to coat.
Serve hot with extra sauce spooned over top.



Roasted Garlic Mashed Potatoes
3 pounds small red potatoes
2 Tbsp butter
1 head of roasted garlic*
2-3 Tbsp milk
2 Tbsp fresh parsley - chopped

Slice potatoes in half and boil in salted water for 15-20 minutes until tender.  Drain and return to the hot pan.  Add in butter, garlic, milk and parsley.  Check seasoning and salt if needed.

*Roasted garlic is something I keep in the fridge for times like this.  When I am using the oven to roast something for dinner I will toss a few heads in the side of the oven.  When they are done let them cool a bit then squeeze out into a plastic container and stash in the fridge.
To roast garlic cut off the bottom 1/3 of a head of garlic, place in a roaster like the ones shown below, drizzle with a teaspoon of olive oil.  Place lid on roaster and cook in a 400 degree oven for 1 hour.  Remove from oven and allow to cool slightly, you want it still warm otherwise the cloves are hard to get out.  Holding the bottom of the head squeeze gently to pop the cloves out of their skins.
No garlic roaster?  You can also wrap the heads in foil.