The Cheesecake Factory Chicken Piccata has to be one of my favorite ways to enjoy this classic dish. Unlike other chicken piccata dishes this one contains mushrooms, and has a creamy sauce that is hard to beat. Soon you can be recreating this dish just they prepare this recipe in the restaurant.
I personally love dishes that you can make from a chicken breast. For me, this is a go to stable for a weeknight meal. This means you can have dinner on the table in a flash. Who doesn’t want to have dinner on the table without a lot of time and effort?
What makes this recipe from the Cheesecake Factory different? Most chicken piccata recipes do not have mushrooms. I know you will love the Cheesecake Factory Chicken Piccata. We will use baby Portobello mushrooms in this recipe. They offer a little more flavor than your traditional white button mushrooms. This recipe also calls for a big of dry white wine. If you don’t have any dry white wine on hand, you can use a dry Vermouth. Dry Vermouth works as a nice substitute for white wine. If you do not drink alcohol, I would use some chicken broth, it won’t taste as well, but it will do nicely.
I think one of the key ingredients that makes this dish extra special are the capers. I love capers, I have used them in my Tartar sauce recipe. Capers are a type of juniper berry, these add so much flavor. These add a nice pop of flavor that reminds me of a tart salty pickle. You will also need some fresh lemons and some fresh parsley to make this dish special.
We are going to prepare this dish with 1 to 1 and 1/2 pounds of chicken breast. This could be 3 smaller breasts or 2 larger ones. We are going to slice the chicken breast horizontally and then we will pound them out thin. This helps your cooking time take just a flash.
Cheesecake Factory Chicken Piccata
Don't miss out on this copycat recipe for this classic Cheesecake Factory chicken piccata.
- 1 to 1 1/2 pounds boneless skinless chicken breast
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter
- 1 tablespoon oil
- 8 ounces sliced Portobello mushrooms
- 2 teaspoons butter
- 1/4 teaspoon salt
- 1/4 cup butter
- 1/4 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon capers
- 2 tablespoons heavy cream
- 2 teaspoons fresh chopped parsley
- Serve with cooked angel hair pasta or other type of pasta
Slice chicken breasts in half, they should be about 3/8 to 1/2 inch thick after cutting. Place the chicken breast between plastic wrap and pound thin with a meat pounder. Pound chicken carefully until it reaches about 1/4 inch thick. Season chicken breast with salt and pepper.
Heat a skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of vegetable oil. Cook chicken breast until brown on both sides, remove from the pan. Reduce the heat slightly and mushrooms, 1 tablespoon butter, and a sprinkle of salt. Saute the mushrooms until they just begin to brown. Remove the mushrooms from the pan.
Add dry white wine to the pan, and scrape the browned bits off the pan with a wooden spoon. Add butter and lemon juice to the pan, and stir in capers and add heavy cream. Raise heat until the the mixture begins to bubble. Return mushrooms and chicken to the pan. Stir in fresh parsley and serve immediately. Serve with cooked angel hair pasta or other pasta of your choice.Print Recipe