The Best Cheesecake Factory Chicken Piccata

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Cheesecake Factory Chicken Piccata Recipe

In the food industry, chicken has been around for a long time. In fact, you might have been able to find one from the famous Cheesecake Factory before you found a McDonald’s. Chicken is very recognizable and popular meat, and many people have a personal fascination with it. In this blog, we will discuss a great chicken dish that can be made at home.

In this post, I want to show you how to prepare a Cheesecake Factory’s chicken piccata Recipe. The taste is the same as Cheesecake Factory’s chicken piccata. This dish is a terrific appetizer and a great idea for a meatless dish for a family dinner. For a restaurant free-all, this dish does make a good appetizer, but I also think this recipe justifies a regular dinner menu in a home-based Cheesecake Factory.

The Cheesecake Factory is a dining destination in the United States, with locations throughout the country. The Cheesecake Factory is known for its amazing food and service, but its famous chicken. It’s not surprising that the Cheesecake Factory’s signature dish is an amazing version of chicken piccata, and it’s one of the best restaurant chicken dishes you may have ever had.

What is Chicken Piccata?

For a weeknight dinner, Cheesecake Factory Chicken Piccata is a go-to staple – it’s ready in less than 30 minutes. Is there anyone who does not want a tasty meal without putting in a ton of effort? You will want to include this recipe in your dinner rotation even if you have a picky eater. The Cheesecake Factory’s Chicken Piccata is my favourite dish at the restaurant, so I highly recommend going there for a special night out.

How much chicken should you use in Chicken Piccata?

This recipe for copycat Cheesecake Factory Chicken Piccata is so easy to prepare at home. You will need 1 to 1-1/2 pounds of chicken breasts for this dish. You can use 3 smaller breasts or 2 large breasts. Chicken breasts should be sliced horizontally before being pounded thin. This will reduce cook time considerably.

How To Make Cheesecake Factory Chicken Piccata

You can make it very easily! In my case, I used thinly sliced chicken breasts; if you use regular chicken breasts, you should slice and pound them to 3/8-1/2 inches thick. In a hot pan, your bread lightly with seasoned flour and cook for a few minutes on each side. Cook the mushrooms in the same pan after your chicken has finished cooking. Place the mushrooms and chicken aside after the mushrooms are done.

Ingredients

Chicken breast (Boneless), 1 1/2 pounds
Salt, 1/2 teaspoon
Ground black pepper, 1/2 teaspoon
Butter, 1 tablespoon
Oil, 1 tablespoon
Portobello mushrooms (sliced), 8 ounces
Butter, 2 teaspoons
Salt, 1/4 teaspoon
Butter, 1/4 cup
Dry white wine, 1/4 cup
Lemon juice, 1 tablespoon
Capers, 1 tablespoon
Heavy cream, 2 tablespoons
Fresh parsley (chopped), 2 teaspoons
Cooked Angel Hair Pasta

Step By Step Instructions

Step 1

Slice chicken breasts in half to 3/8 to 1/2 inch thickness if you are using full-size breasts.

Step 2

Place plastic wrap between two chicken breasts, then pound them thin with a meat pounder. Make sure the chicken is about 1/4 inch thick. Sprinkle chicken breast with salt and pepper.

Step 3

Add one tablespoon of butter and one tablespoon of vegetable oil to a skillet over medium heat. Add the chicken breasts to the skillet and cook until brown on each side.

Step 4

Stir in the mushrooms, 1 tablespoon butter, and a sprinkle of salt. Continue to cook until the mushrooms are lightly browned. Take the mushrooms out of the pan.

Step 5

Stir in dry white wine and use a wooden spoon to scrape out any brown bits from the pan. Stir in capers and add heavy cream to the pan with butter and lemon juice.

Step 6

Increase the heat so that the mixture starts to bubble. Pour the mushrooms and chicken back into the pan.

Step 7

Serve immediately with fresh parsley. You can serve this with angel hair pasta or any pasta you prefer.

Also Read: Cheesecake Factory Blackout Cake Recipe

Cheesecake Factory Chicken Piccata

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Prep Time 15

Cook Time 15

Course dinner, Main Course, Main Dish

Cuisine American, Italian

Servings

Ingredients

1 1/2 lbs Chicken breast Boneless
1/2 tsp Salt
1/2 tsp Ground black pepper
1 tbsp Butter
1 tbsp Oil
8 oz Portobello mushrooms sliced
2 tsp Butter
1/4 tsp Salt
1/4 cup Butter
1/4 cup Dry white wine
1 tbsp Lemon juice
1 tbsp Capers
2 tbsp Heavy cream
2 tsp Fresh parsley chopped
Cooked Angel Hair Pasta

Instructions

Slice chicken breasts in half to 3/8 to 1/2 inch thickness if you are using full-size breasts.
Place plastic wrap between two chicken breasts, then pound them thin with a meat pounder. Make sure the chicken is about 1/4 inch thick. Sprinkle chicken breast with salt and pepper.
Add one tablespoon of butter and one tablespoon of vegetable oil to a skillet over medium heat. Add the chicken breasts to the skillet and cook until brown on each side.
Stir in the mushrooms, 1 tablespoon butter, and a sprinkle of salt. Continue to cook until the mushrooms are lightly browned. Take the mushrooms out of the pan.
Stir in dry white wine and use a wooden spoon to scrape out any brown bits from the pan. Stir in capers and add heavy cream to the pan with butter and lemon juice.
Increase the heat so that the mixture starts to bubble. Pour the mushrooms and chicken back into the pan.
Serve immediately with fresh parsley. You can serve this with angel hair pasta or any pasta you prefer.