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Chicken:
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1) Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
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2) In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
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3) When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.
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4) When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
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5) Into the pan add the lemon juice, stock and capers.
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6) Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
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7) Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.
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8) Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
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Mash:
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1) Preheat oven to 350 degrees F
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2) Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
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3) Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
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4) Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes.
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Blend potatoes with an electric mixer until desired consistency is achieved.
