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Copycat Cheesecake Factory Chicken Piccata
Chicken Piccata is one of my favorite dishes at Cheesecake Factory! It’s light and creamy – and just plain delicious! The chicken is tender and juicy with just a hint of lemon.
Ingredients
- 2-3 chicken breasts boneless, skinless
- 1/3 cup flour
- 1/2 tsp Kosher sea salt
- 1/2 tsp pepper
- 1 tbsp butter
- 1 tbsp olive oil
- 4 oz mushrooms sliced
- 3 tbsp butter
- 1/4 tsp Kosher sea salt
- 1/4 cup white wine
- 6 tbsp butter
- 1 tsp minced garlic
- 1 tbsp lemon juice (1/2 lemon)
- 3 tsp capers
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese grated
- 1/2 lb angel hair pasta
- 1/4 cup fresh parsley
Instructions
- If using full size chicken breasts, slice chicken breasts in half to 3/8 to 1/2 inch thick. Place chicken breast in a ziplock bag or cover with plastic wrap and pound thin with a meat tenderizer2-3 chicken breasts
- If using thinly sliced chicken breast slices – you can go right to the breading!
- Mix together the flour, salt and pepper . Rinse the chicken pieces in water. Season chicken breasts by Dredging them thoroughly in the flour mixture.1/3 cup flour, 1/2 tsp Kosher sea salt, 1/2 tsp pepper
- Boil water for pasta
- Heat non-stick large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of vegetable oil1 tbsp butter, 1 tbsp olive oil
- Cook chicken breast until brown on both sides and remove from the pan. Cover with foil to keep warm. (about 3-4 min per side)
- Reduce heat slightly and add mushrooms, 3 Tbsp butter, and salt4 oz mushrooms, 3 tbsp butter, 1/4 tsp Kosher sea salt
- Saute mushrooms until they begin to brown and remove from pan and set aside with the chicken.
- Add wine to the pan and scrape up any brown bits to mix with the wine1/4 cup white wine
- Add butter, garlic and lemon juice to the pan. Stir until butter melts then add cream, cheese and capers6 tbsp butter, 1 tsp minced garlic, 1 tbsp lemon juice, 1/2 cup heavy cream, 1/4 cup Parmesan cheese, 3 tsp capers
- Raise heat until the mixture begins to bubble and thicken slightly. Then return the mushrooms and chicken to the pan
- Stir in fresh parsley and serve immediately over angel hair pasta with sliced lemons1/2 lb angel hair pasta, 1/4 cup fresh parsley
Notes
Keep leftovers in the refrigerator for up to 5 days in an airtight container.
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1bowlCalories: 641kcalCarbohydrates: 41.6gProtein: 24.4gFat: 41.5gSaturated Fat: 23.4gCholesterol: 176mgSodium: 685mgPotassium: 249mgFiber: 0.7gSugar: 0.8gCalcium: 96mgIron: 4mg
Tried this recipe?Let us know how it was!
