Cheesecake Factory Chicken Piccata

Ingredients:

Chicken:

• 1 pound chicken breasts, cut in half horizontally and pounded thin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup all-purpose flour
• 2 tablespoons butter
• 1 tablespoon olive oil

Mushrooms:

• 8 ounces portobello mushrooms, sliced
• Sprinkle of salt
• Sprinkle of pepper

Lemon Sauce:

• 3 tablespoons butter
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 1/4 cup heavy cream
• 2 tablespoons lemon juice
• 2 tablespoons capers, rinsed
• 1 tablespoon chopped fresh parsley

Instructions:

1. Prep the Chicken: Cut chicken breasts in half, pound them thin, and season with salt and pepper. Dredge in flour.
2. Cook the Chicken: Heat butter and oil in a skillet over medium-high heat. Cook chicken for 3-4 minutes per side, or until cooked through. Remove and keep warm.
3. Sauté the Mushrooms: In the same skillet, add more butter and sauté sliced mushrooms with salt and pepper until softened. Remove and set aside.
4. Make the Sauce: In the same skillet, melt butter and sauté garlic. Add flour and cook for a minute. Gradually whisk in chicken broth, heavy cream, and lemon juice. Simmer until thickened. Stir in capers and parsley.
5. Combine and Serve: Return chicken and mushrooms to the sauce. Warm everything through. Serve over pasta, garnished with lemon wedges and parsley.

Tips and Substitutions:

• Chicken: Use boneless, skinless chicken breasts or thighs.
• Mushrooms: Any type of mushroom can be used, such as cremini or shiitake.
• Sauce: For a richer sauce, use more butter and cream. For a lighter sauce, reduce the amount of butter and use low-fat milk or half-and-half.
• Pasta: Serve over any type of pasta, such as spaghetti, fettuccine, or angel hair.
• Garnish: Customize with fresh herbs like basil or oregano, or grated Parmesan cheese.

Enjoy your delicious Lemon Garlic Chicken!