Chicken Piccata with Buttermilk Mashed Potatoes and Herb-Roasted Onions

I actually made this dinner over the summer, but never got around to posting it. The recipes are all from the Barefoot Contessa at Home cookbook that Ashley got me for my birthday. This dinner was a huge hit, fun to make, and Ashley said it was really pretty too:)Chicken Piccata

(serves 4)

4 boneless, skinless chicken breasts

kosher salt and freshly ground black pepper

1 cup all-purpose flour

2 extra-large eggs

1 1/2 cups seasoned dried bread crumbs

olive oil

3 tablespoons unsalted butter, at room temperature

1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved

1/2 cup dry white wine

sliced lemon, for serving

chopped fresh flat-leaf parsley, for serving

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound it out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a shallow plate. In a second plate, beat the eggs and 1 Tablespoon water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread-crumb mixtures.

Heat 2 Tablespoons olive oil in a large saute pan over medium to medium-low heat. Add 2 chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan while you cook the rest of the chicken. Heat more olive oil in the saute pan and cook the second 2 chicken breasts. Place them on the same sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. On medium heat, melt 1 Tablespoon of the butter and then add the lemon juice, white wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced by half, about 2 minutes. Off the heat, add the remaining 2 Tablespoons of butter and swirl to combine. Discard the lemon halves. Serve one chicken breast on each plate, spoon on the sauce, and serve with sliced lemon and a sprinkling of fresh parsley.

Buttermilk Mashed Potatoes

(serves 5 to 6)

kosher salt

3 pounds Yukon Gold potatoes

1/2 cup whole milk

1 stick unsalted butter

3/4 to 1 cup buttermilk, shaken

1/2 teaspoon freshly ground black pepper

In a large pot, bring 4 quarts water and 2 Tablespoons salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. 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 whole 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. Mash the potatoes with a food mill or potato masher. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, or more to taste, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.

Herb-Roasted Onions

(serves 6)

4 red onions

3 yellow onions

1/4 cup freshly squeezed lemon juice (2 lemons)

2 teaspoons Dijon mustard

2 teaspoons minced garlic (2 cloves)

1 Tablespoon minced fresh thyme leaves

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup olive oil

1 Tablespoon minced, fresh flat-leaf parsley

Preheat the oven to 400 degrees.

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

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

With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss 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.