Most chicken piccata recipes do not have mushrooms, which is one reason you will love this copycat take on The Cheesecake Factory Chicken Piccata. I prefer baby portobello mushrooms in this dish because they offer a little more flavor than your traditional white button mushrooms. This recipe also calls for a dry white wine. If you don’t have any dry white wine on hand, you can use dry vermouth
which works well as a substitute. If you are not an alcohol drinker, you could substitute chicken broth – your piccata won’t taste quite as good, but chicken broth will do nicely.
1 1/2 pounds chicken breast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon butter
1 tablespoon oil
8 ounces portobello mushrooms sliced
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.