Cheesecake Factory Chicken Piccata
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.
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.