Hot Mess Kitchen

Okay ya’ll… I LOVE this recipe! I am a huge fan of the Chicken Piccata at Cheesecake Factory and was looking for a way to make it at home and I sumbled upon this recipe. If you don’t know what Chicken Piccata is, it is a chicken dish with a butter/lemon/wine sauce and it is amazing! I chose to serve it with some angel hair pasta and garlic cheese bread but you do you!

Ingredients:

• 1 1/2 lbs Chicken breast
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp butter
• 1 tbsp oil
• 8 oz portobello mushrooms, sliced (optional)
• 2 tsp butter
• 1/4 tsp salt
• 1/4 cup butter
• 1/4 cup dry white wine
• 1 tbsp lemon juice
• 1 tbsp capers (optional)
• 3 tbsp heavy cream
• parsley to garnish

Directions:

1. Slice chicken breasts in half horizontally to make them thinner. You can pound them down to 1/4 inch thick, however, I did not.
2. Season chicken breast with salt and pepper and heat in a skillet over medium heat and 1 tbsp butter and 1 tbsp vegetable oil.
3. Cook the chicken breast until brown on both sides and remove from the pan. Reduce the heat slightly.
4. If you would like to add mushrooms do this now with 1 tbsp butter and a sprinkle of salt. Saute mushrooms until they have just started to brown. Remove mushrooms from pan.
5. Add your dry white wine and scrape the browned bits off the pan with a wooden spoon.
6. Add in 1/4 cup butter and lemon juice and then stir in the capers and the heavy cream. Raise heat until mixture begins to bubble.
7. Return mushrooms and chicken to the pan and stir in parsley. Serve right away!