Copycat Cheesecake Factory Chicken Bellagio

Name: Copycat Cheesecake Factory Chicken Bellagio (Upgraded)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Italian
Ingredients: 4 Chicken breasts-boneless, skinless; 1 tsp Salt; 1/2 tsp Black pepper; 1/4 cup All-purpose flour; 1/2 cup Chicken broth; 1/4 cup Heavy cream; 4 tbsp Butter; 2 tbsp Lemon juice-freshly squeezed; 1 clove Garlic-minced; 1/4 cup Parmesan cheese-grated; 1/4 cup Dry white wine; 1/4 tsp Red pepper flakes; 1 (14 oz) can Artichoke hearts-quartered, marinated; 2 tbsp Olive oil

⏱1h 5m

👥4

🔥800 cal

Medium

🍽️Italian

🥗None

An improved version of the classic dish, using white wine in the sauce and adding a touch of red pepper flakes for heat.

4 Chicken breasts-boneless, skinless

1 tsp Salt

1/2 tsp Black pepper

1/4 cup All-purpose flour

1/2 cup Chicken broth

See all 14 ingredients ↓

(0 reviews)

⏱1h 5m

👥4

🔥800 cal

Medium

🍽️Italian

🥗None

An improved version of the classic dish, using white wine in the sauce and adding a touch of red pepper flakes for heat.

#chicken #italian #dinner #comfort food #wine

Instructions

Season Chicken breasts with Salt and Black pepper.
Dredge Chicken breasts in All-purpose flour, shaking off excess.
Heat 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 set aside.
In the same skillet, melt Butter over medium heat. Add Garlic and cook for 30 seconds until fragrant.
Pour in White wine and Chicken broth, bring to a simmer. Reduce heat and stir in Heavy cream, Lemon juice, and Parmesan cheese until sauce thickens slightly.
Add Red pepper flakes and Artichoke hearts to the sauce and heat through.
Place Chicken breasts on plates and top with Sauce. Serve immediately.

Ingredients

Chicken
4 4 Chicken breasts-boneless, skinless
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1/4 cup 30 g All-purpose flour
Sauce
1/2 cup 120 mL Chicken broth
1/4 cup 60 mL Heavy cream
4 tbsp 60 mL Butter
2 tbsp 30 mL Lemon juice-freshly squeezed
1 clove 1 clove Garlic-minced
1/4 cup 60 g Parmesan cheese-grated
1/4 cup 60 mL Dry white wine
1/4 tsp 1.25 mL Red pepper flakes
Other
1 (14 oz) can 400 g Artichoke hearts-quartered, marinated
2 tbsp 30 mL Olive oil

Equipment

Large skillet
Measuring cups and spoons
Cutting board
Knife

Instructions

Season Chicken breasts with Salt and Black pepper.
Dredge Chicken breasts in All-purpose flour, shaking off excess.
Heat 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 set aside.
In the same skillet, melt Butter over medium heat. Add Garlic and cook for 30 seconds until fragrant.
Pour in White wine and Chicken broth, bring to a simmer. Reduce heat and stir in Heavy cream, Lemon juice, and Parmesan cheese until sauce thickens slightly.
Add Red pepper flakes and Artichoke hearts to the sauce and heat through.
Place Chicken breasts on plates and top with Sauce. Serve immediately.

Nutrition per serving

Calories 800