Cheesecake Factory Chicken Piccata Recipe
Learn how to recreate the famous Cheesecake Factory Chicken Piccata at home with this easy-to-follow recipe. Tender, thinly pounded chicken breasts in a luscious lemon-caper sauce served over a bed of angel hair pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Chicken:
- 1 lb / 450 g chicken breasts, cut breasts in half horizontally and pounded thin
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/3 cup / 40 g / 1.4 oz all-purpose flour
- 2 tbsp butter
- 1 tbsp olive oil
Mushrooms:
- 8 oz / 225 g portobello mushrooms, sliced
- Salt, to taste
- Pepper, to taste
Lemon Sauce:
- 3 tbsp butter
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 cup / 240 ml / 8 fl oz low-sodium chicken broth
- 1/4 cup / 60 ml / 2 fl oz heavy cream
- 2 tbsp lemon juice
- 2 tbsp capers, rinsed
- 1 tbsp chopped fresh parsley
Instructions
- Prep chicken breasts: Cut chicken breasts in half horizontally and pound them thin to 1/4 inch thickness.
- Bread chicken: Season chicken with salt and pepper, then dredge in flour.
- Cook chicken: Cook chicken in butter and oil until cooked through, then keep warm.
- Fry mushrooms: Cook mushrooms in butter until softened; set aside.
- Sautee garlic: Cook garlic in butter until fragrant; add flour and cook briefly.
- Cook sauce: Add broth, lemon juice, and cream; simmer until thickened. Stir in capers.
- Finish cooking: Return chicken and mushrooms to the skillet and simmer.
- Serve: Garnish with lemon and parsley, serve over angel hair pasta. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 760mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg
