The great thing about chicken piccata is that it’s a dish that can be made relatively quickly and doesn’t require a lot of ingredients.
Provided by: SmallRecipe.com
Categories: Main Course
Total time: 35 minutes
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 5
Ingredients:
| 4 chicken breasts |
| Salt pepper |
| 1/2 cup fresh lemon juice |
| 1/4 cup chicken broth |
| 1 tablespoon butter |
| 1/4 cup white wine |
| Portobello mushrooms |
| Capers |
| Heavy cream |
| Fresh parsley |
| Angel hair |
Steps:
- Preheat the oven to 425 degrees.
- Season chicken breasts with salt, pepper, and flour.
- Dredge in flour so that it’s coated and set aside.
- Heat some olive oil over medium-high heat in a large skillet.
- Once the oil is hot, add the chicken breasts and cook for 3-5 minutes per side until they’re golden brown.
- Remove the chicken from the skillet and set it aside.
- To the same skillet, add lemon juice, chicken broth, butter, and white wine.
- Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.
- Add the mushrooms, capers, heavy cream, and parsley.
- Cook for an additional 2-3 minutes.
- Return the chicken to the skillet and spoon the sauce over the top.
- Place in the oven and bake for 10-12 minutes until fully cooked through.
- Serve over angel hair pasta or your favorite type of pasta.
Nutrition Facts:
Calories 242 kcal, Carbohydrate 2 g, Protein 39 g, Fat 7 g, Saturated Fat 2 g, TransFat 1 g, Cholesterol 122 mg, Sodium 272 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
Menu Description: “Sautéed chicken breast with lemon sauce, mushrooms, and capers. Served with angel hair pasta.”A great chicken piccata doesn’t have to be complicated, and this fantastic take on the lemony dish from The Cheesecake Factory is a perfect example.Since the sauce is the key to the great taste of this entrée, I made sure to get a sample on the side for later analysis when I requested my to-go order from Cheesecake Factory. While waiting, I asked the server what was in the sauce and she listed some obvious ingredients—lemon, wine, butter, cream—and then she mentioned garlic and shallots. When I got home, I rinsed the sauce through a mesh strainer to discover how much garlic and shallot were in the sauce, but there was no physical evidence of either solid ingredient left behind in the strainer.I made a batch of the sauce without garlic and shallot, and it felt flat. So on the next batch, I added the garlic and shallot back in, then strained out the solid ingredients after they contributed their goodness to the sauce. The result was noticeably better.After adding mushrooms and capers to the new lemon sauce, I spooned it over sautéed chicken cutlets and was rewarded with a fantastic homemade version of this amazing dish, which you can now copy at home using my Cheesecake Factory Chicken Piccata recipe below.Check out more of my copycat Cheesecake Factory recipes here.
Provided by: SmallRecipe.com
Total time: 55 minutes0S
Prep time: 35 minutes0S
Cook time: 20 minutes0S
Yield: Makes 2 large entrees.
Nutrition Facts:
Calories 1385 calories