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Chicken piccata with ricotta mash
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Delicious, low-fat chicken and mashed potatoes dinner idea - Easy and perfect!
Ingredients:
  • 800g desiree potatoes, peeled, chopped
  • 169.95 gm reduced-fat milk
  • 120.00 gm reduced-fat ricotta cheese
  • 125.00 ml plain flour
  • 8 (70g each) chicken minute steaks
  • 18.20 gm olive oil
  • 1 tsp finely grated lemon rind
  • 20.00 ml drained capers
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • Steamed green beans, to serve
Instructions:
  • In a large saucepan, simmer the potato in cold water until tender for about 15 minutes. Drain and mash the potato in a bowl. Mix in milk and ricotta, then season with salt and pepper. Keep covered to stay warm.
  • Season flour with salt and pepper. Lightly coat each steak in the seasoned flour, shaking off any excess. Heat oil in a frying pan over medium-high heat and cook steaks in batches for 2 to 3 minutes per side until golden brown. Transfer to a plate and cover to keep warm.
  • In a pan, combine lemon rind, lemon juice, and 1/2 cup cold water. Stir to scrape off any bits stuck to the pan. Simmer until the liquid reduces by half, about 2 minutes. Then, mix in capers, parsley, and steaks. Cook for another 1 to 2 minutes until everything is warmed through. Serve with mashed potatoes and green beans.

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