Cheesecake Factory Chicken Piccata

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.

Cut the chicken breasts in half to make them thinner for quicker cooking.

Place the chicken in a plastic bag and pound them to about 1/4 inch thick.

Season the chicken liberally with salt and pepper.

Heat a couple tablespoons of butter and oil in a pan until hot.

Add the seasoned chicken to the pan and cook until browned on both sides.

Remove the chicken from the pan and set aside.

Slice the portobello mushrooms while the chicken is cooking.

Add the mushrooms to the same pan and sauté until cooked, adding more butter if necessary.

Remove the mushrooms from the pan before they finish cooking to prepare for the sauce.

Scrape the brown bits (frond) from the bottom of the pan using white wine to deglaze.

Juice the lemons to get about 1/4 to 1/3 cup of lemon juice and add it to the pan.

Add 1/4 cup of butter to the pan and a couple tablespoons of capers, stirring to combine.

Allow the sauce to thicken as the butter melts.

Add 1 to 2 tablespoons of fresh parsley to the sauce and stir.

Return the mushrooms to the pan and stir to combine.

Just before serving, add 2 tablespoons of heavy cream to the sauce and stir well.

Plate the chicken and pour the sauce over it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens