Lemon Caper Chicken and Mashed Potatoes!

For the chicken:
4 chicken breasts, pounded thin
1/4 c. flour
2 T. olive oil
4 cloves of garlic, minced
2 T. butter
2 lemons, juiced
2 T. capers
1 t. pepper

Dredge the chicken in flour and saute in a hot skillet with olive oil, and garlic.  Add butter, lemon juice, capers, and pepper.  Cook until golden on each side.  Place the skillet in the oven and cook for an additional 20 minutes or until chicken is fully cooked.  Garnish a with lemon slice.

For the mashed potatoes:
1 lb. yukon gold potatoes, peeled and halved
1 lb. sweet potatoes, peeled and halved
1/4 c. heavy cream
1 T. fresh rosemary
1 T. fresh thyme

Boil the potatoes in water for 25 minutes or until fork tender.  Mash potatoes in cream with rosemary and thyme.