Cheesecake Factory Chicken Piccata
A copycat of The Cheesecake Factory's chicken piccata: thin pounded chicken breasts pan-seared with portobello mushrooms in a buttery white wine, lemon, caper and cream sauce, served over angel hair pasta.
⏱️ Prep: 20 min🍳 Cook: 20 min
Nutritionper 100 g›
195
Calories
18g
Protein
3g
Carbs
12g
Fat
Ingredients
| 680 g (1 1/2 lbs) | chicken breast |
| 1/2 tsp | salt |
| 1/2 tsp | ground black pepper |
| 1 tbsp | butter (for searing chicken) |
| 1 tbsp | oil |
| 225 g (8 oz) | portobello mushrooms, sliced |
| 2 tsp | butter (for mushrooms) |
| 1/4 tsp | salt (for mushrooms) |
| 60 g (1/4 cup) | butter (for sauce) |
| 60 ml (1/4 cup) | dry white wine |
| 1 tbsp | lemon juice |
| 1 tbsp | capers |
| 2 tbsp | heavy cream |
| 2 tsp | fresh chopped parsley |
| to serve | cooked angel hair pasta or other pasta, to serve |
Instructions
- Slice the chicken breasts in half so they are about 3/8–1/2 inch (1–1.5 cm) thick. Place between plastic wrap and pound with a meat mallet until about 1/4 inch (0.5 cm) thick. Season with salt and pepper. Heat a skillet over medium heat and add 1 tablespoon butter and 1 tablespoon oil.
- Cook the chicken until browned on both sides, then remove from the pan. Reduce the heat slightly and add the mushrooms with 1 tablespoon butter and a sprinkle of salt. Saute until they just begin to brown, then remove. Add the dry white wine and scrape up the browned bits with a wooden spoon. Add the butter and lemon juice, stir in the capers and heavy cream, and raise the heat until it begins to bubble. Return the mushrooms and chicken to the pan, stir in the fresh parsley and serve immediately over cooked angel hair or other pasta.