Joy Philbin's Chicken Piccata

Elevate your weeknight dinner game with Joy Philbin's classic Chicken Piccata, a dish that balances simplicity and sophistication. Tender, pan-seared chicken breasts are lightly dredged in flour for a golden crust, then bathed in a luscious sauce of dry white wine, bright lemon juice, and savory chicken stock infused with briny capers. The silky butter-enriched sauce clings perfectly to each piece, making every bite irresistibly flavorful. Finished with a sprinkle of fresh parsley, this Italian-inspired recipe comes together in just 35 minutes, making it a perfect choice for both busy evenings and elegant entertaining. Serve this tangy, rich dish over pasta, mashed potatoes, or alongside your favorite vegetables for a truly satisfying meal. Keywords: Chicken Piccata recipe, easy chicken dinners, tangy lemon sauce, Italian-inspired chicken, quick skillet chicken.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 0.5 cups All-purpose flour
• 1 teaspoon Kosher salt
• 0.5 teaspoons Freshly ground black pepper
• 4 tablespoons Unsalted butter
• 3 tablespoons Olive oil
• 0.5 cups Dry white wine
• 0.75 cups Chicken stock
• 2 pieces Lemons (juiced)
• 2 tablespoons Capers (drained)
• 2 tablespoons Fresh parsley (chopped)

Directions

Step 1

Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.

Step 2

Season both sides of the chicken breasts with kosher salt and freshly ground black pepper.

Step 3

Dredge the chicken breasts lightly in the flour, shaking off any excess.

Step 4

In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat until hot but not smoking.

Step 5

Add the chicken breasts to the skillet and cook for 3-4 minutes on each side until golden brown and fully cooked. Transfer to a plate and tent with foil to keep warm.

Step 6

Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Pour in the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon or spatula.

Step 7

Allow the wine to simmer and reduce slightly, about 2 minutes. Then add the chicken stock, lemon juice, and capers. Simmer for another 3-4 minutes, allowing the flavors to combine.

Step 8

Whisk in the remaining 2 tablespoons of butter until the sauce is silky and slightly thickened.

Step 9

Return the cooked chicken breasts to the skillet and spoon the sauce over them. Cook for 2-3 minutes to reheat the chicken and let it soak in the sauce.

Step 10

Garnish with freshly chopped parsley and serve immediately, spooning the sauce over each portion. Pair with pasta, mashed potatoes, or a side of vegetables.

Nutrition Facts

Serving size	(1466.0g)

Amount per serving	% Daily Value*
Calories	2368.9

Total Fat 119.0g	0%
Saturated Fat 41.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 731.6mg	0%
Sodium 1674.5mg	0%
Total Carbohydrate 65.3g	0%
Dietary Fiber 3.4g	0%
Total Sugars 7.3g
Protein 233.7g	0%

Vitamin D 7.0IU	0%
Calcium 163.1mg	0%
Iron 11.7mg	0%
Potassium 2236.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.2%

Protein: 41.2%

Carbs: 11.5%