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1
To make the creamy mashed potatoes, place the potatoes in a large saucepan and cover with cold, salted water. Bring to a boil over a medium heat. Cover and cook for 15 mins, until the potato is very tender. Drain and return to the pan.
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2
Heat the pan on low, shaking, for 1-2 mins, until the potatoes are dry. Mash, then use a wooden spoon to beat in the butter and hot milk until light and fluffy. Season and cover to keep warm.
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3
Meanwhile, cut the chicken breasts in half horizontally to make 8 thin, flat pieces. Season the flour to taste, then dust the chicken in the flour, shaking off any excess.
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4
Heat 1 tbsp of butter and 2 tablespoons of oil in a large frying pan over medium-high heat until the butter melts and the mixture starts to sizzle.
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5
Cook the chicken in batches, adding an additional tbsp butter and oil as needed, for 3 mins each side, until browned. Transfer to a warm plate.
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6
Increase the heat to high and add the lemon juice, stock and capers to the pan and cook for l-2 mins, until thickened slightly. Season to taste.
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7
Return the chicken to pan, reduce the heat to low and simmer for 3 mins, until the chicken is cooked through. Transfer chicken to a platter.
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8
Add the remaining 1 tbsp butter to the sauce and whisk until well combined. Whisk in the parsley, then pour sauce over chicken. Place the mashed potatoes in a bowl and drizzle with olive oil. Serve.
