Apr 12, 2012

Chicken Piccata

After posting this iPhone~instagramed~photo of my dinner, I had a few recipe requests. It's a compilation of a few recipes I found long ago while trying to recreate the Cheesecake Factory Chicken Piccata. So. So. So. Yummy. Definitely one of my favorite dishes there. Enjoy!

Chicken Piccata


1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1 egg
2 tablespoons milk
4 skinless, boneless chicken breasts, flattened with a mallet
4 tablespoons butter
1/2 pound fresh mushrooms, sliced
1 1/2 cups chicken broth
1/2 cup white wine
2 tablespoons lemon juice plus 1 teaspoon grated lemon zest
1 tablespoon cornstarch
1 tablespoon chopped fresh parsley, for garnish
1/4 cup cream
tablespoons capers

tablespoons freshly grated Parmesan


In a shallow dish, mix together flour, salt and paprika. In a separate dish mix together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour.

In a large skillet, heat butter over medium high heat. Saute chicken pieces until golden brown. Add mushrooms and saute for 3 to 5 minutes.

In a medium bowl combine the broth, wine, lemon juice and cornstarch. Mix together and pour mixture over chicken and mushrooms. Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear. Add cream and simmer for an additional 5 minutes. Add capers in the last few mintues. Serve over angel hair pasta and finish with Parmesan! MMMMM! =)


  1. This looks so yummy!! TFS! Is the wine a must...or can it be omitted?

  2. You could use chicken broth too!