Chicken Picatta sauce not right. HELP! (white wine, ingredients, Cheesecake, cream)

[mike052082]

If you have eaten the Chicken Picatta at The Cheesecake Factory you know what I'm talking about. The sauce is a yellowish light lemon sauce. I've tried so many different ways to accomplish this and haven't been too successful. All the recipes I've found start with a reduction of chicken broth. For some reason I don't think CF uses chicken broth and uses cream instead which I've done as well to no avail.

[weltschmerz]

Originally Posted by mike052082

If you have eaten the Chicken Picatta at The Cheesecake Factory you know what I'm talking about. The sauce is a yellowish light lemon sauce. I've tried so many different ways to accomplish this and haven't been too successful. All the recipes I've found start with a reduction of chicken broth. For some reason I don't think CF uses chicken broth and uses cream instead which I've done as well to no avail.

Here you go. No chicken broth, no cream. It's dry white wine, butter and lemon juice.

https://answers.yahoo.com/question/i...7065801AAB2Cfw

[Dirt Grinder]

Originally Posted by weltschmerz

...No chicken broth, no cream. It's dry white wine, butter and lemon juice.

My wife makes a perfect Chicken Piccata - that's what is in her sauce, but she also adds capers. Make sure you use breast cutlets instead of whole breast - it's much tastier.

I went to the recipe link - they also add capers.

[momtothree]

Originally Posted by Dirt Grinder

My wife makes a perfect Chicken Piccata - that's what is in her sauce, but she also adds capers. Make sure you use breast cutlets instead of whole breast - it's much tastier.

I went to the recipe link - they also add capers.

That's what I use too. OP, I add a touch of garlic. And use fresh lemons, never ever in any bottle or squeeze plastic lemons.

[weltschmerz]

Originally Posted by Dirt Grinder

My wife makes a perfect Chicken Piccata - that's what is in her sauce, but she also adds capers. Make sure you use breast cutlets instead of whole breast - it's much tastier.

I went to the recipe link - they also add capers.

I just posted the wet ingredients.

[jay5835]

Ina's version is how I make it: Chicken Piccata Recipe : Ina Garten : Food Network

[ultraviolet3]

I use 1/2 unsalted butter and 1/2 good olive oil when making piccata, lemon chicken, or francese. Always fresh squeezed lemon juice as well.

[lubby]

I use 1/2 salted butter, 1/2 EVOO, capers, lemon juice, chicken broth and a touch of wine but sometimes I omit it. I like my sauce slightly thick so I thicken with cornstarch.

[mike052082]

Thanks everyone. I'll give the wine a try. I do use capers and fresh squeezed lemon as well. Actually too much lemon juice. I'm gonna have to tone that down a bit. But for tonight I just went to Cheesecake Factory to get it again. SMH.