TODAY IS FRIDAY.
Also, Friday could mean chicken piccata. You know, crispy chicken pan-friend with caper dijon sauce and greens and pasta or bread or WHATEVER. SO STINKING GOOD. So stinking easy, too! This is nice and fancy for a weekend but you can make it FAST. For rizzle.
We don't cook with a ton of chicken because it's just kind of....meh....to me, so when I do I want it to be super duper good. Anything with capers and a crust on it pretty much fits that bill, so let's get right to it!
You need chicken, butter, flour, cornstarch, chicken stock, salt, capers, and arugula for serving. And a garlic clove, which is not in this picture. I serve this with plain pasta to sop up the sauce, but bread or rice or quinoa would work beautifully too. Whatever you like!
While you boil pasta or cook whatever starch (if you're doing on) you're going to use, we'll make the chicken. It cooks really quickly because you only use HALF a chicken breast (cut on the flat edges to get 2 thin pieces per breast) per person (unless you want more, then make more), so the thin slices cook in about 4 minutes per side. Then, we make a quick pan sauce from the drippings, and BOOM. Chicken piccata.
For the record, my store calls what I'm talking about "thin-cut" chicken breasts. You can CLEARLY cut the chicken in half yourself, but if you want to avoid raw chicken work, that's what you're looking for in the store! First, preheat a pan to medium-high heat with the butter. Add 1 tablespoon of light-colored oil too so the butter doesn't burn. We're looking for foam but not much brown in the butter at first.
Let the chicken finish cooking through for another minute or two, then remove the chicken from the pan. At this point, the sauce will only take another 3 minutes or so, so I just tossed (underhand) the chicken on plates - it was still plenty hot when I was ready to eat! If you're not going to eat for awhile, though, place the chicken on a cooking rack inside a baking sheet in the oven at 200F and the chicken will stay warm and crispy for awhile. See? Problem solving.
Onto the sauce! Turn the heat down to medium-low or low so the butter doesn't brown much more. It should be pretty dark already! Sprinkle the flour into the pan drippings - we want less flour than drippings.
This is a REALLY fast and delicious dish. You can cook the chicken and sauce in the time it takes to boil water for pasta and cook it though so....24 minutes max? It's totally worth it, and looks fancy.
Have a wonderful weekend! I'll be emotionally conflicted between wanting to lay around with my fiancee and forcing him to do 9,328 house and wedding-related tasks because we're getting married in TWENTY TWO DAYS. Hurray!
OH AND! This is at Weekend Potluck too. Head over and find some other great weekend recipes to try!Print
- 2 large chicken breasts, cut in half to make 4 thin pieces
- 1/2 cup flour plus 1 tablespoon
- 1 tablespoon cornstarch
- 1 teaspoon salt, plus extra if needed
- 3 tablespoons butter
- 1 tablespoon light oil such as canola
- 2 tablespoons dijon mustard
- 1 clove garlic, minced
- 1/2 - 1 cup chicken stock
- 2 tablespoons capers, plus extra for topping
- 4 cups fresh arugula
- 2/3 pound pasta, cooked to package directions, optional, for serving
- Preheat a large skillet to medium-high heat with the butter and oil. Combine the flour, reserving one tablespoon, with the cornstarch and salt. Dredge the chicken on both sides in the flour mixture.
- When the butter is foamy, add the chicken to the skillet and let cook for 3 - 5 minutes on the first side until browned on the bottom and opaque at the edges. Flip, and cook for 3 minutes more until chicken is fully cooked through. Remove the chicken to plates for serving.
- In the same pan, make the sauce. Reduce the heat to medium-low and sprinkle the remaining tablespoon flour over the pan drippings. Whisk to combine. Add the dijon and garlic, and whisk again to combine. Pour in 1/2 cup chicken stock to make a sauce, whisking until smooth. Add more stock to your preference to form a thin gravy.
- Right before serving, add the capers to the sauce. Taste, and add more salt if you'd like.
- Serve the chicken with pasta and arugula, drizzled with the sauce.
- Serving Size: 4