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Copycat Cheesecake Factory Chicken Piccata with Mushrooms
Elevate your chicken piccata game with this Cheesecake Factory-inspired recipe. Tender chicken breasts are smothered in a creamy lemon-caper sauce studded with earthy mushrooms, creating a dish that's both comforting and indulgent. Perfect for weeknight dinners or special occasions.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
- ●wooden spoon
📝 Preparation Steps
1
Slice chicken breasts in half, they should be about ⅜ to ½-inch thick after cutting.
2
Place the chicken breasts between plastic wrap and pound them with a meat mallet until they are ¼-inch thick.
3
Season chicken breasts with salt and pepper.
4
Heat a large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of vegetable oil.
butter (divided)6 tablespoonsoil1 tablespoon
5
Place chicken breasts in the skillet and cook them until brown on both sides. Remove them from the skillet.
6
Reduce the heat slightly and add mushrooms, 1 tablespoon butter, and a sprinkle of salt.
butter (divided)6 tablespoons
7
Sauté the mushrooms until they just begin to brown. Remove the mushrooms from the skillet.
8
Add dry white wine to the pan and scrape the browned bits off the bottom of the skillet with a wooden spoon.
9
Add 4 tablespoons butter, lemon juice, and capers to the skillet. Stir to combine.
butter (divided)6 tablespoonslemon juice1 tablespooncapers1 tablespoon
10
Add heavy cream. Increase heat until the mixture begins to bubble.
heavy cream2 tablespoons
11
Return mushrooms and chicken to the pan.
12
Stir in fresh parsley and serve immediately with cooked angel hair pasta or other pasta of your choice.
Nutrition Facts
calories
422 kcal
fat Content
27 g
serving Size
1 serving
sugar Content
1 g
sodium Content
841 mg
protein Content
37 g
cholesterol Content
162 mg
carbohydrate Content
3 g
saturated Fat Content
13 g
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