This dairy-free, gluten-free alternative to chicken piccata and pasta makes for an easy and light weeknight meal.  To save time, you can buy thinly sliced chicken breast cutlets at most grocery stores.  Otherwise, buy regular boneless skinless chicken breasts and very carefully slice them in halves or thirds lengthwise to make your own.  For the potatoes, I always use golds for mashing.  I find russets too dry; the golds have a nice creamy texture.  If you have no problem with dairy, you can sub the coconut milk yogurt with sour cream and top with parmesan cheese.

Lemon Caper Chicken Cutlets

1 to 1 ½ lbs of boneless skinless chicken breast cutlets (thin sliced)
1 Tbsp. olive oil
1 tsp. Italian seasoning blend
Salt and pepper
Thin slices of lemon, cut in half
½ cup white wine
1 can chicken broth (14.5 oz)
1 Tbsp. gluten free flour blend
½ cup water
2 Tbsp. capers
Juice from half a lemon

Preheat the oven to 400 degrees.  Heat olive oil in a skillet over high heat.  Season cutlets with seasoning, salt and pepper and brown on each side in batches.  Move to a cookie sheet, top with half a lemon slice, and place in the oven to finish cooking and keep warm.  In a gravy or shake mixer, mix the flour with water to form a thick liquid; set aside.  Deglaze the skillet with wine, then whisk in chicken broth and bring to a boil. Once it is bubbling, whisk in the slurry (the liquid flour mixture) until the sauce thickens, then remove from heat immediately.  Stir in capers and lemon juice.  Remove the chicken cutlets from the oven, spoon the sauce over them and serve immediately.

Dairy-free Spinach Artichoke Mashed Potatoes

6 to 8 medium sized gold potatoes
1 bag (about 5 ounces) fresh baby spinach leaves
1 can small artichoke hearts, quartered and drained (do not use the marinated kind)
1 Tbsp. olive oil
½ tsp salt
½ tsp granulated garlic
¼ tsp onion powder
1 5.3-oz container plain, unsweetened So-Delicious Coconut Milk Yogurt Alternative
Salt and pepper to taste

Peel potatoes, quarter, and boil in salted water until tender when pierced with a fork.  While the potatoes are cooking, heat the olive oil over medium heat, cook the spinach until wilted.  Season with salt, garlic, and onion powder.  Stir in artichoke hearts, heat through, then set aside.  When potatoes are done cooking, drain and mash.  Whisk in the yogurt until mixed through, then fold in the spinach artichoke mixture.  Season with salt and pepper.