Chicken Piccata with Sweet Potato Mashers and Green Beans

Are you tired of the same old dried up chicken dinners?  Looking for pizazz?  Sweet and tangy with a side of AWESOME? Look no further.  This recipe brought to you by lonely without husbands, seeking food.  Luckily, we have each other and don't fall prey to the temptations of ice cream and donuts for dinner when the guys are off for a few nights at a time.  We rise above.  We even eat vegetables!  And like it!

Anna's friend Megan served this chicken dish at a recent dinner party.  So we decided to recreate it. It's moist, tender, and packed with flavor - and easy as pie to cook up in a jiffy!  Whether you're searching for the perfect no-hassle recipe to serve for guests or just want some comfort food to accompany your favorite chair and tv show, this is the recipe for you! Go get em!

Chicken Piccata (adapted from Giada)
2 chicken breasts (butterflied and cut in half)
salt and pepper
flour (for dredging)
4 tbsp butter
3 lemons (juice of three and zest of one)
1/2 cup cooking sherry
1/4 cup capers

To prepare the chicken, salt and pepper both sides of your chicken and then dredge the chicken in the flour, making sure to shake off the excess flour.  Heat skillet over medium-high heat and melt 2 tbs of the butter until nice and bubbly.  Once the butter is melted, place the breasts in the skillet and cook about three minutes on each side until lightly browned.  Remove chicken and place on serving plate.  To the skillet, add the sherry, lemon juice, lemon zest, and capers.  Deglaze the bottom of the pan, bringing to a boil.  Once the sauce has come to a boil, reduce heat to medium-low and return chicken to the skillet.  Allow to reheat and finish cooking for about five minutes.  Once fully cooked, remove from the skillet, and place on serving platter.  To skillet, add the remaining 2 tbs butter and whisk until fully incorporated.  Pour over chicken and serve!

(Yields approximately four servings).

Sweet Potato Mash
1 large sweet potato
1/4 orange juice
1-2 tbs butter
salt (for tasting)

Add water to pot and bring to a boil.  Peel and cube sweet potato and add to boiling water.  Cook until tender.  Remove from water, place in mashing bowl and add orange juice, butter, and salt (to desired preference).

(Ratios of ingredients two large or three medium servings.  Adjust according to the number of servings.)

Green Beans with Red Onion
1/3 red onion (thinly sliced)
1 1/2 - 2 cups green beans
1 lemon (juice of)
olive oil
salt and pepper (for tasting)

Heat skillet on medium heat and add olive oil.  Once heated, toss in the red onion, season with a little salt, and cook until tender.  Add green beans, lemon juice, and season with salt and pepper and cook until desired tenderness.

(Ratios are for about 2 large or 3 medium servings).