Here is a nice Autumn dinner:

Sauté boneless chicken breasts in a little butter seasoned with paprika. When cooked through add a little Marsala and some capers and sliced shallots to taste. Delish and easy! Serve with Garlic Smashed Potatoes and some green beans which have been dressed with a little butter, salt and pepper. Easy  Easy….

Some tips if you haven’t done this before

• Cook the potatoes before you start the chicken.
• Peel or scrub potatoes and cut into 1-inch chunks, cover with chicken broth or water whichever you prefer. Add a peeled clove or two of garlic to taste. Cook over medium heat until tender when pierced with a fork. Drain. Return potatoes to the pan you used on the turned off burner. This will dry them a bit. Mash them first then add butter and mash again- this coats the starch with a little fat to prevent the liquid you add from making the potatoes gummy. Add a tiny amount of hot milk or half and half or buttermilk depending on how many calories you want and how rich you like your mashed potatoes. Add salt and pepper to taste. Keep warm while you prepare the chicken and beans.
• Wash and pat the chicken breasts dry with a paper towel before seasoning with paprika, salt and black pepper.
• Heat a cast iron skillet over medium flame and then add the butter- when it is foamy add the chicken. Cook a few minutes without turning until you can start to see the flesh turning opaque close towards the upturned side. Flip once- you should have a nicely browned side without the chicken becoming dry this way. Cook just until a meat thermometer inserted in the breast reads close to 165F. Remove to a warm plate and tent with foil. It will come up to the 165F necessary for food safety while it rests. You can’t count on juices running clear especially with the paprika being red so do use a thermometer.
• Deglaze the pan with about 1/3 Cup of Marsala and add a couple of Tablespoons of capers and two large thinly slices French shallots-to taste.
• Trim the green beans and place in a small sauce pan barely covered with water. Cover the pan and put over med high heat just long enough to “steam cook the beans” a few minutes is really all it takes for al dente beans. Drain and add a pat of butter and salt and pepper to taste. Replace the lid and shake to coat the beans. Serve immediately

Serve with the deglazed pan juice over the chicken breasts and potatoes.