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    Mal's Curated Recipes

    Cheesecake Factory Chicken Piccata Pasta

    Mal Approved
    Pasta
    Poultry
    ​

    4 servings

    annokset

    10 minutes

    aktiivinen aika

    25 minutes

    kokonaisaika
    Aloita kokkaaminen

    Ainekset

    1 1/2 pounds chicken breast

    1/2 teaspoon salt

    1/2 teaspoon ground black pepper

    6 tablespoons butter (divided)

    1 tablespoon oil

    8 ounces portobello mushrooms (sliced)

    1/4 teaspoon salt

    1/4 cup dry white wine

    1 tablespoon lemon juice

    1 tablespoon capers

    2 tablespoons heavy cream

    2 teaspoons fresh chopped parsley

    Cooked angel hair pasta or another type of pasta.

    Ohjeet

    Slice chicken breasts in half, they should be about ⅜ to ½-inch thick after cutting.

    Place the chicken breasts between plastic wrap and pound them with a meat mallet until they are ¼-inch thick.

    Season chicken breasts with salt and pepper.

    Heat a large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of vegetable oil.

    Place chicken breasts in the skillet and cook them until brown on both sides. Remove them from the skillet.

    Reduce the heat slightly and add mushrooms, 1 tablespoon butter, and a sprinkle of salt.

    Sauté the mushrooms until they just begin to brown. Remove the mushrooms from the skillet.

    Add dry white wine to the pan and scrape the browned bits off the bottom of the skillet with a wooden spoon.

    Add 4 tablespoons butter, lemon juice, and capers to the skillet. Stir to combine.

    Add heavy cream. Increase heat until the mixture begins to bubble.

    Return mushrooms and chicken to the pan.

    Stir in fresh parsley and serve immediately with cooked angel hair pasta or other pasta of your choice.

    Ravinto

    Annoskoko

    -

    Kalorit

    422 kcal

    Rasva yhteensä

    27 g

    Tyydyttynyt rasva

    13 g

    Tyydyttymätön rasva

    -

    Transrasva

    -

    Kolesteroli

    162 mg

    Natrium

    841 mg

    Hiilihydraatit yhteensä

    3 g

    Ravintokuitu

    -

    Sokerit yhteensä

    1 g

    Proteiini

    37 g

    4 servings

    annokset

    10 minutes

    aktiivinen aika

    25 minutes

    kokonaisaika
    Aloita kokkaaminen

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    Ainekset

    1 1/2 pounds chicken breast

    1/2 teaspoon salt

    1/2 teaspoon ground black pepper

    6 tablespoons butter (divided)

    1 tablespoon oil

    8 ounces portobello mushrooms (sliced)

    1/4 teaspoon salt

    1/4 cup dry white wine

    1 tablespoon lemon juice

    1 tablespoon capers

    2 tablespoons heavy cream

    2 teaspoons fresh chopped parsley

    Cooked angel hair pasta or another type of pasta.

    Ohjeet

    1

    Slice chicken breasts in half, they should be about ⅜ to ½-inch thick after cutting.

    2

    Place the chicken breasts between plastic wrap and pound them with a meat mallet until they are ¼-inch thick.

    3

    Season chicken breasts with salt and pepper.

    4

    Heat a large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of vegetable oil.

    5

    Place chicken breasts in the skillet and cook them until brown on both sides. Remove them from the skillet.

    6

    Reduce the heat slightly and add mushrooms, 1 tablespoon butter, and a sprinkle of salt.

    7

    Sauté the mushrooms until they just begin to brown. Remove the mushrooms from the skillet.

    8

    Add dry white wine to the pan and scrape the browned bits off the bottom of the skillet with a wooden spoon.

    9

    Add 4 tablespoons butter, lemon juice, and capers to the skillet. Stir to combine.

    10

    Add heavy cream. Increase heat until the mixture begins to bubble.

    11

    Return mushrooms and chicken to the pan.

    12

    Stir in fresh parsley and serve immediately with cooked angel hair pasta or other pasta of your choice.