Copycat Cheesecake Factory Chicken Bellagio

Name: Copycat Cheesecake Factory Chicken Bellagio (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Italian
Ingredients: 4 Chicken breasts-organic, air-chilled; 1 tsp Sea salt; 1/2 tsp Freshly ground black pepper; 1/4 cup 00 Flour; 1/2 cup Homemade chicken stock; 1/4 cup Crème fraîche; 6 tbsp Clarified butter; 2 tbsp Meyer lemon juice-freshly squeezed; 2 cloves Garlic-minced; 1/4 cup Parmigiano-Reggiano-finely grated; 1/4 cup Dry Vermentino wine; 1/8 tsp Aleppo pepper; 1 (14 oz) jar Marinated artichoke hearts-oil-packed; 2 tbsp Extra virgin olive oil; 1 tbsp Fresh parsley-chopped, for garnish

⏱1h 20m

👥4

🔥900 cal

Hard

🍽️Italian

🥗None

A premium version of the dish, utilizing high-quality ingredients and a clarified butter sauce for a richer flavor and texture.

4 Chicken breasts-organic, air-chilled

1 tsp Sea salt

1/2 tsp Freshly ground black pepper

1/4 cup 00 Flour

1/2 cup Homemade chicken stock

See all 15 ingredients ↓

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⏱1h 20m

👥4

🔥900 cal

Hard

🍽️Italian

🥗None

A premium version of the dish, utilizing high-quality ingredients and a clarified butter sauce for a richer flavor and texture.

#chicken #italian #dinner #gourmet #wine #artichoke

Instructions

Season Chicken breasts with Sea salt and Freshly ground black pepper.
Dredge Chicken breasts in 00 Flour, shaking off excess.
Heat Extra virgin olive oil in a large skillet over medium-high heat. Cook Chicken breasts for 5-7 minutes per side, or until cooked through.
Remove Chicken breasts from skillet and rest.
In the same skillet, melt Clarified butter over medium heat. Add Garlic and cook for 30 seconds until fragrant.
Pour in Vermentino wine and Homemade chicken stock, bring to a simmer. Reduce heat and stir in Crème fraîche, Meyer lemon juice, and Parmigiano-Reggiano until sauce thickens slightly.
Add Aleppo pepper and Marinated artichoke hearts to the sauce and heat through.
Place Chicken breasts on plates and top with Sauce. Garnish with Fresh parsley. Serve immediately.

Ingredients

Chicken
4 4 Chicken breasts-organic, air-chilled
1 tsp 5 mL Sea salt
1/2 tsp 2.5 mL Freshly ground black pepper
1/4 cup 30 g 00 Flour
Sauce
1/2 cup 120 mL Homemade chicken stock
1/4 cup 60 mL Crème fraîche
6 tbsp 90 mL Clarified butter
2 tbsp 30 mL Meyer lemon juice-freshly squeezed
2 cloves 2 cloves Garlic-minced
1/4 cup 60 g Parmigiano-Reggiano-finely grated
1/4 cup 60 mL Dry Vermentino wine
1/8 tsp 0.625 mL Aleppo pepper
Other
1 (14 oz) jar 400 g Marinated artichoke hearts-oil-packed
2 tbsp 30 mL Extra virgin olive oil
1 tbsp 15 mL Fresh parsley-chopped, for garnish

Equipment

Large skillet
Measuring cups and spoons
Cutting board
Knife
Saucepan (for stock)

Instructions

Season Chicken breasts with Sea salt and Freshly ground black pepper.
Dredge Chicken breasts in 00 Flour, shaking off excess.
Heat Extra virgin olive oil in a large skillet over medium-high heat. Cook Chicken breasts for 5-7 minutes per side, or until cooked through.
Remove Chicken breasts from skillet and rest.
In the same skillet, melt Clarified butter over medium heat. Add Garlic and cook for 30 seconds until fragrant.
Pour in Vermentino wine and Homemade chicken stock, bring to a simmer. Reduce heat and stir in Crème fraîche, Meyer lemon juice, and Parmigiano-Reggiano until sauce thickens slightly.
Add Aleppo pepper and Marinated artichoke hearts to the sauce and heat through.
Place Chicken breasts on plates and top with Sauce. Garnish with Fresh parsley. Serve immediately.

Nutrition per serving

Calories 900