Lemon chicken with lemon potato mash

Meat Poultry & Fish
Written By ANNA Test Kitchen

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.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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