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Classic seared chicken gets bright, briny flavor from a sauce inspired by traditional Italian piccata—made with capers, white wine vinegar, and more, then spooned over the chicken as it cooks.

Ethan Mick

with Roasted Broccoli & Garlic Mashed Potatoes

Piccata-Style Chicken

Boneless, Skin-On Chicken Breasts

Red Potatoes

Broccoli

Garlic

Ghee

Brodo Chicken Bone Broth

Capers

Sliced Roasted Almonds

White Wine Vinegar

Ingredients

oven

Remove the **ghee** from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the **broccoli** stem, then cut into small florets. Large dice the **potatoes**. If necessary, peel the **garlic**; using the flat side of your knife, smash each clove once to flatten.

Prepare the ingredients:

Line a sheet pan with aluminum foil. Place the **broccoli florets** on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the broccoli:

While the broccoli roasts, add the **diced potatoes** and **smashed garlic** to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add **half the broth** and **half the ghee**; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

Cook & mash the potatoes:

While the potatoes cook, pat the **chicken** dry with paper towels. Season on both sides with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 6 to 8 minutes, or until the skin is browned and crispy. Flip and cook 5 minutes.

Cook the chicken:

Add the **capers**, **vinegar** (carefully, as the liquid may splatter), **almonds**, **remaining broth**, and **remaining ghee** to the pan; season with salt and pepper. Cook, frequently spooning the sauce over the chicken, 1 to 2 minutes, or until the chicken is cooked through. Turn off the heat. Serve the **cooked chicken and sauce** with the **mashed potatoes** and **roasted broccoli**. Enjoy!