Chicken Piccata Inspired by Cheesecake Factory

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:

  1. 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.
  2. Dredging:
    • Lightly coat each chicken cutlet in flour, tapping off the excess.
  3. 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.
  4. 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.
  5. 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.