Not only is Chicken Piccata delicious, elegant looking, light and zesty, it is simple to prepare and it is ready in mere minutes. This Five Ingredient Friday entrée will become a favourite in your household; it certainly is in ours. Then, I turned this delicious chicken dish into a one skillet meal, with some fresh spinach as a side-dish; I’ll tell you how.
Looking at the ingredient list, you may wonder at my Five Ingredient Friday claim for this dish, but here are the five essential ingredients:
- Boneless, skinless chicken breasts
- All-purpose flour
- Chicken stock
- Brined Capers
Remember, I’m not counting cooking oil, salt or pepper. Also, there are two optional ingredients, which are not essential to the recipe, but do add a lot. They are: a little bit of white wine and a garlic clove. You could also just eliminate the stock and use a full cup of the wine, instead of mixing the two. So, the version I served had seven ingredients. Don’t sue me; yours can have only five, if you choose. *wink*
Now…butterflying the chicken…while it may sound difficult, I assure you it is not. Here’s a video to watch on how to do it. Butterflying and pounding the breast pieces thin will allow for a fast, even, cooking of the meat. Two breast pieces will yield four servings for this dish.
I double-dip, or double dredge, my chicken breasts in the flour. By doing this, I increase the amount of flour on the surface of the chicken. Even though the flour is on the chicken, remnants of it will remain in the skillet and provide the thickening for your sauce. Some recipes I have seen have you add the chicken back into the sauce to simmer for a few minutes. I don’t do this step, because I love to have some of the crispy bits of chicken remaining; so, I pour the sauce over the finished chicken.
Also, I added a crushed garlic clove to my sauce and removed it after just a minute. I didn’t want the sauce overwhelmed with garlic, but just to have a bit of the flavor infused. This step is optional.
Once the sauce was finished, I poured the sauce into a bowl and set it aside (I actually put it into the microwave along with the chicken that was removed to a plate). By “holding” it in the microwave (meaning to just set it in there), it will stay warm while you utilize the skillet for your side-dish. Using the same skillet in which I cooked the chicken and the sauce, I add just a titch of chicken stock, a tablespoon of butter, salt, and six ounces of fresh baby spinach. Over medium heat, I wilted the spinach (a process that takes just a couple of minutes).
Voilà! You have a complete meal!
Happy Five Ingredient Friday…now, go make this piccata!
- 2 skinless and boneless chicken breasts, butterflied, pounded flat, and then cut in half.
- salt and freshly ground black pepper
- All-purpose flour, for dredging
- 3 tablespoons butter
- 1 tablespoons extra-virgin olive oil
- ⅔ cup chicken stock
- ⅓ cup white wine (optional, if you don't use, increase stock to 1 cup)
- ¼ cup brined capers, rinsed
- ½ large lemon, juice and zest
- 1 garlic clove, crushed (optional)
- Season chicken with salt and pepper.
- Dredge chicken in flour, one piece at a time and remove to a plate, repeat by dredging in flour a second time.
- In a large skillet over medium high heat, melt the butter and add the olive oil.
- When the butter begins to sizzle, add the chicken and cook for 3-4 minutes.
- When chicken is golden brown on the bottom, flip and cook the other side for 3-4 minutes.
- Remove the chicken from the skillet and transfer to plate.
- Into the skillet, add the stock and wine (if using), capers, lemon juice, zest, and crushed garlic clove (if using).
- Bring to boil, scraping up brown bits from the pan (if using the garlic, remove from the sauce after about one minute).
- Taste for seasoning (I added a titch of salt).
- Remove the sauce from the skillet and transfer to a small bowl.
- To serve, plate the chicken and pour the sauce over it.