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Cheesecake Factory Chicken Piccata Pasta
Make Cheesecake Factory Chicken Piccata at home with this easy copycat recipe.
Course
Main Course
Cuisine
American
Keyword
Cheesecake Factory Recipes, Chicken Piccata
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Calories
422
kcal
Author
Stephanie Manley
Ingredients
▢
1 1/2
pounds
chicken breast
▢
1/2
teaspoon
salt
▢
1/2
teaspoon
ground black pepper
▢
6
tablespoons
butter
divided
▢
1
tablespoon
oil
▢
8
ounces
portobello mushrooms
sliced
▢
1/4
teaspoon
salt
▢
1/4
cup
dry white wine
▢
1
tablespoon
lemon juice
▢
1
tablespoon
capers
▢
2
tablespoons
heavy cream
▢
2
teaspoons
fresh chopped parsley
▢
Cooked angel hair pasta or another type of pasta.
Instructions
Slice chicken breasts in half, they should be about ⅜ to ½-inch thick after cutting.
Place the chicken breasts between plastic wrap and pound them with a meat mallet until they are ¼-inch thick.
Season chicken breasts with salt and pepper.
Heat a large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of vegetable oil.
Place chicken breasts in the skillet and cook them until brown on both sides. Remove them from the skillet.
Reduce the heat slightly and add mushrooms, 1 tablespoon butter, and a sprinkle of salt.
Sauté the mushrooms until they just begin to brown. Remove the mushrooms from the skillet.
Add dry white wine to the pan and scrape the browned bits off the bottom of the skillet with a wooden spoon.
Add 4 tablespoons butter, lemon juice, and capers to the skillet. Stir to combine.
Add heavy cream. Increase heat until the mixture begins to bubble.
Return mushrooms and chicken to the pan.
Stir in fresh parsley and serve immediately with cooked angel hair pasta or other pasta of your choice.
Video
Nutrition
Calories:
422
kcal
|
Carbohydrates:
3
g
|
Protein:
37
g
|
Fat:
27
g
|
Saturated Fat:
13
g
|
Cholesterol:
162
mg
|
Sodium:
841
mg
|
Potassium:
846
mg
|
Fiber:
0
g
|
Sugar:
1
g
|
Vitamin A:
665
IU
|
Vitamin C:
3.5
mg
|
Calcium:
17
mg
|
Iron:
0.8
mg
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@CopyKatRecipes
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