This dish is low on effort but big on flavor.
In a bowl combine the ingredients from the chicken to the freshly ground pepper and make sure all the chicken pieces are coated with the mustard-lemon mixture. Cover with plastic wrap, refrigerate and marinate for at least 45 minutes.
Preheat your oven to 400ºF and line a baking sheet with foil.
Take the chicken out of the refrigerator. Combine the breading ingredients in a shallow bowl and take each piece of marinated chicken and dip in the breading. There's no need to brush off any of the marinade--this will help the breading to stick to the chicken. Dip both sides and make sure the entire surface of the chicken is coated. Lightly shake off the excess.
Lay the breaded pieces on the lined baking sheet and spray the top with cooking spray. Bake for five minutes then broil for two to three minutes on each side. The bake and broil time may vary according to your oven. Also, my chicken pieces were thin so you may need a little more time if your chicken pieces are thicker.
Bring a pot of water to a boil and salt generously. Add the cauliflower florets and boil them until they're fork tender, about five minutes (alternatively, you can also steam the florets). Drain well and set aside a half cup of the water just in case you need it.
Transfer the florets to a food processor or high-speed blender. Add the butter, chicken stock and/or milk and salt and pepper. Blend/process until the mashed cauliflower has reached a texture you prefer. I would add only half the liquid and use the last half if you have trouble blending into a puree. Adjust for seasonings. If you prefer a richer mash, feel free to stir in more butter, milk or even Parmesan cheese.
In a small saucepan, bring the chicken stock, butter, capers and lemon juice to a boil then lower heat to medium. Take a few tablespoons of the liquid and combine with the corn starch to make a slurry in a small bowl. Add the slurry to the saucepan and cook on medium-low until thickened.
Assemble the chicken and mashed cauliflower on a plate and drizzle with the lemon-caper sauce. Garnish with lemon wedges.
Breading: My chicken totaled one pound. If you have larger chicken breast pieces you may need more breading.
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