🍋 Chicken Piccata – Cheesecake Factory Style
🍽️ Servings: 4
⏱️ Prep Time: 15 mins | Cook Time: 20–25 mins
📝 Ingredients:
For the chicken:
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2 large boneless, skinless chicken breasts (sliced in half horizontally to make 4 cutlets)
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Salt and pepper to taste
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1/2 cup all-purpose flour (for dredging)
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2–3 tbsp olive oil
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1 tbsp butter
For the sauce:
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3 tbsp butter
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4 cloves garlic, minced
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1 cup chicken broth (or white wine for extra depth)
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1/2 cup heavy cream
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1/4 cup freshly squeezed lemon juice (about 1–2 lemons)
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2 tbsp capers, drained and rinsed
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1 tsp lemon zest
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2 tsp cornstarch mixed with 2 tbsp cold water (optional, to thicken)
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Salt and pepper to taste
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Fresh parsley for garnish
Optional:
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Cooked angel hair or spaghetti for serving
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Grated Parmesan for topping
🔪 Instructions:
1. Prepare the chicken:
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Pat chicken dry and season with salt and pepper.
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Dredge each piece lightly in flour, shaking off excess.
2. Cook the chicken:
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In a large skillet, heat olive oil and 1 tbsp butter over medium heat.
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Cook chicken 3–4 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Transfer to a plate and cover loosely.
3. Make the sauce:
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In the same skillet, melt 3 tbsp butter.
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Add garlic and sauté for 30 seconds until fragrant.
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Stir in chicken broth (or wine), lemon juice, and capers. Bring to a simmer.
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Add cream, lemon zest, and cornstarch slurry (if using). Simmer for 3–5 minutes until slightly thickened. Season with salt and pepper.
4. Finish the dish:
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Return chicken to the skillet and spoon sauce over top. Simmer 1–2 minutes to reheat.
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Garnish with chopped parsley and lemon slices.
🍽️ To Serve:
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Plate over pasta, mashed potatoes, or sautéed spinach.
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Spoon extra sauce on top.
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Optional: sprinkle with Parmesan or extra lemon zest for extra zing.
Would you like a lower-calorie version or a gluten-free adaptation?