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Chicken Piccata

December 11, 2011

My favorite thing to eat at the Cheesecake Factory (besides cheesecake, of course) is their chicken piccata. So, I wasn’t sure if I would be able to make something that would be even close to as good, but I was really happy with this recipe.  It’s almost the same, except that it doesn’t have mushrooms. It goes perfectly with buttered angel hair pasta. And a slice of cheesecake.

Chicken Piccata

8 boneless, skinless chicken cutlets (half as thick as chicken breasts)

flour

salt and pepper

4 Tbsp vegetable oil

1 shallot, minced

1 garlic clove, minced

1 cup low-sodium chicken broth

½ large lemon, sliced into ¼ inch thick half moons (discard end)

¼ cup fresh lemon juice (about 1 ½ lemons)

2 Tbsp capers, rinsed

3 Tbsp butter, cut into 3 pieces

2 Tbsp minced fresh parsley

Dry the chicken cutlets. Season with salt and pepper and dredge in flour. Heat half the oil in a 12-inch skillet over medium-high heat until just smoking. Add half the chicken and cook until light golden brown on both sides, about 4 min. Transfer to oven set at 200 degrees F and repeat with the rest of the oil and chicken.

Add the shallot and garlic to the oil left in the skillet. Cook over medium heat until softened, about 2 min. Stir in broth and lemon slices. Simmer until reduced and slightly syrupy, about 8 min. Stir in lemon juice, capers, and any accumulated chicken juice. Turn heat to low and whisk in butter, one piece at a time. Add parsley and season with salt and pepper to taste. Spoon sauce over chicken. Serve with buttered angel hair pasta.

(Adapted from The America’s Test Kitchen Family Cookbook)

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