Chicken Piccata | Cheesecake Factory's CopyCat Recipe | An easy recipe that you can make it at home

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more affordable and juicier.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be cheaper in bulk.

Mix 1/3 cup of flour, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper in a bowl.

Butterfly the chicken breasts by cutting them in half horizontally.

Place the chicken breasts between saran wrap and pound them with a meat tenderizer until thin.

Coat the pounded chicken breasts in the flour mixture, ensuring they are covered on all sides.

Heat 1 tablespoon of extra virgin olive oil and 1 tablespoon of unsalted butter in a pan over medium heat.

Pan fry the chicken breasts for 3 minutes on each side until golden brown.

Remove the chicken from the pan and set aside.

Lower the heat and add 2 tablespoons of butter to the same pan to sauté the mushrooms until they turn brown and release moisture.

Add white wine to deglaze the pan and cook down the mixture.

Squeeze in the juice of one whole lemon and add capers to the pan.

Pour in 1 cup of heavy cream and stir to combine.

Add approximately 1/4 cup of parmesan cheese to the sauce and stir until thickened.

Return the chicken to the pan to soak up the sauce and add the sautéed mushrooms.

Remove from heat and prepare to plate the dish.

Plate the chicken piccata with sauce, mushrooms, and capers on top.

Garnish with a slice of lemon and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens