Smothered Chicken with Lemon Mashed Potatoes

Southern Living recipes are so yummy! I had some leftover mashed potatoes the other night so I whipped this little piece of 'tater and gravy goodness together. I really enjoyed the lemony twist to the potatoes. I even served this dish with sliced tomatoes from my garden!

Smothered Chicken with Lemon Mashed Potatoes
Recipe and Photo Courtesy of Southern Living

4 skinned and boned chicken breasts
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 cup Italian-seasoned breadcrumbs
1 (8-ounce) package sliced fresh mushrooms
1 teaspoon olive oil
18 to 20 garlic cloves, crushed
2 tablespoons olive oil, divided
Lemon Mashed Potatoes
2 tablespoons butter or margarine, divided
1 (14-ounce) can chicken broth
1 tablespoon fresh lemon juice
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
3 tablespoons all-purpose flour
1/4 cup water

Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using
a meat mallet or rolling pin. Sprinkle both sides of chicken evenly with 1/2 teaspoon salt and
1/4 teaspoon pepper. Dredge in breadcrumbs. Set aside.

Sauté mushrooms in 1 teaspoon hot oil in a large nonstick skillet over medium-high heat 8
minutes or until edges are browned. Remove from skillet. Sprinkle with remaining 1/4
teaspoon salt and 1/4 teaspoon pepper; set aside.

Sauté garlic in 1 tablespoon hot oil over medium heat 5 to 10 minutes or until lightly browned
and soft. Remove from skillet, and mash lightly with a fork or potato masher; set aside.

Prepare Lemon Mashed Potatoes, and keep warm.

Melt 1 tablespoon butter with 1/2 tablespoon oil in skillet over medium heat; add 2 chicken
breasts, and cook 4 minutes on each side or until done. Remove chicken to a wire rack in a
jellyroll pan. Keep chicken warm in oven at 225°. Repeat with remaining butter, oil, and
chicken.

Stir chicken broth and next 3 ingredients into skillet, and cook 2 minutes, stirring to loosen
particles from bottom of skillet. Stir in sautéed mushrooms and garlic. Stir together 3 tablespoons flour and 1/4 cup water; whisk into broth mixture over medium-
high heat. Cook 3 minutes, whisking constantly, or until thickened. Serve with chicken and Lemon Mashed Potatoes.

Lemon Mashed Potatoes
Prepare 1 (22-ounce) bag frozen mashed potatoes according to package directions. Stir in 1/4 cup butter or margarine, 1 teaspoon lemon rind, 3/4 teaspoon salt, and 1/4 to 1/2 teaspoon freshly ground black pepper.
*Jayne's Notes: I prepared my mashed potatoes from scratch as I usually do with boiled potatoes, sour cream, butter, salt and pepper but added a couple squeezes (Tablespoons) of fresh lemon juice instead of the rind.