Copycat Cheesecake Factory Chicken Piccata

Name: Copycat Cheesecake Factory Chicken Piccata (Upgraded)
Prep time: 18 min
Cook time: 27 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 1.5 lbs Chicken breasts-boneless, skinless; 1/2 cup All-purpose flour; 1 tsp Salt; 1/2 tsp Black pepper; 1/2 cup Chicken broth; 1/4 cup Dry white wine-such as Pinot Grigio; 1/4 cup Lemon juice-freshly squeezed; 4 tbsp Butter-unsalted; 1 tbsp Olive oil-extra virgin; 2 tbsp Capers-drained; 2 cloves Garlic-minced; 2 tbsp Parsley-fresh, chopped

⏱50 min

👥4

🔥700 cal

Medium

🍽️Italian

🥗None

A refined version of the classic dish, using white wine in the sauce for added depth and pan-frying in a blend of butter and olive oil for better flavor and texture.

1.5 lbs Chicken breasts-boneless, skinless

1/2 cup All-purpose flour

1 tsp Salt

1/2 tsp Black pepper

1/2 cup Chicken broth

See all 12 ingredients ↓

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⏱50 min

👥4

🔥700 cal

Medium

🍽️Italian

🥗None

A refined version of the classic dish, using white wine in the sauce for added depth and pan-frying in a blend of butter and olive oil for better flavor and texture.

#Chicken #Italian #Piccata #Dinner

Instructions

Pound chicken breasts to 1/4 inch thickness.
Combine flour, salt, and pepper in a shallow dish.
Dredge chicken in flour mixture, shaking off excess.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
Cook chicken for 3-4 minutes per side, until golden brown and cooked through. Remove chicken and set aside.
In the same skillet, melt remaining 2 tablespoons of butter.
Add Garlic from the Sauce ingredients and cook for 30 seconds until fragrant.
Deglaze the pan with White wine from the Sauce ingredients, scraping up any browned bits.
Pour in Chicken broth and Lemon juice from the Sauce ingredients and bring to a simmer.
Add Capers from the Sauce ingredients and cook for 2 minutes.
Return chicken to the skillet and coat with sauce.
Garnish with Parsley from the Sauce ingredients and serve immediately.

Ingredients

Chicken
1.5 lbs 680 g Chicken breasts-boneless, skinless
1/2 cup 120 mL All-purpose flour
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
Sauce
1/2 cup 120 mL Chicken broth
1/4 cup 60 mL Dry white wine-such as Pinot Grigio
1/4 cup 60 mL Lemon juice-freshly squeezed
4 tbsp 60 mL Butter-unsalted
1 tbsp 15 mL Olive oil-extra virgin
2 tbsp 30 mL Capers-drained
2 cloves 10 mL Garlic-minced
2 tbsp 30 mL Parsley-fresh, chopped

Equipment

Large skillet
Shallow dish
Meat mallet

Instructions

Pound chicken breasts to 1/4 inch thickness.
Combine flour, salt, and pepper in a shallow dish.
Dredge chicken in flour mixture, shaking off excess.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
Cook chicken for 3-4 minutes per side, until golden brown and cooked through. Remove chicken and set aside.
In the same skillet, melt remaining 2 tablespoons of butter.
Add Garlic from the Sauce ingredients and cook for 30 seconds until fragrant.
Deglaze the pan with White wine from the Sauce ingredients, scraping up any browned bits.
Pour in Chicken broth and Lemon juice from the Sauce ingredients and bring to a simmer.
Add Capers from the Sauce ingredients and cook for 2 minutes.
Return chicken to the skillet and coat with sauce.
Garnish with Parsley from the Sauce ingredients and serve immediately.