Chicken Piccata Inspired by Cheesecake Factory
Ingredients:
- 3 boneless skinless chicken breasts, butterflied and halved into cutlets
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons unsalted butter, divided
- 4 tablespoons extra virgin olive oil, divided
- 1/2 cup fresh lemon juice
- 1/2 cup low sodium chicken broth
- 1/4 cup capers, drained
- 1/3 cup fresh parsley, chopped
Instructions:
- Prepare Chicken Cutlets:
- Cover your cutting surface with cling wrap, place a chicken piece, then top with another piece of cling wrap. Pound the chicken to about 1/4-inch thickness using a meat mallet or rolling pin. Season each cutlet with salt and pepper.
- Dredging:
- Lightly coat each chicken cutlet in flour, tapping off the excess.
- Cooking the Chicken:
- Heat a large skillet over medium-high heat with 2 tablespoons butter and 2 tablespoons olive oil. When the mixture starts to sizzle, add 2 chicken cutlets. Cook for 3 minutes per side until browned, then transfer to a plate. Repeat this process with the remaining chicken, adding more butter and oil as needed. Note: The chicken may cook faster in subsequent batches, about 1 minute per side.
- Making the Sauce:
- Pour lemon juice and chicken broth into the skillet, bringing it to a boil while scraping up any browned bits for added flavor. Reduce the liquid by half, then taste and adjust seasoning as needed.
- Finishing the Dish:
- Return all chicken cutlets to the skillet, heating through. Stir in capers. Move the chicken to a serving dish, pour the sauce over the top, and garnify with chopped parsley.
Enjoy this savory Chicken Piccata, reminiscent of The Cheesecake Factory’s beloved dish, featuring tender chicken in a vibrant lemon caper sauce.