Lemon-Caper Pork

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and finely chop the shallot. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

Add the diced potatoes to the pot of boiling water and 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 the mascarpone and a drizzle of olive oil. Season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Meanwhile, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot and capers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the lemon juice (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until most of the liquid has cooked off. Add the demi-glace (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is slightly reduced in volume. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the sliced chicken with the mashed potatoes and cooked kale. Top the chicken and potatoes with the pan sauce. Enjoy!