Luby’s, Inc. operates restaurants under the brands Luby’s Cafeteria, Fuddruckers and Cheeseburger in Paradise and provides food service management through its Luby’s Culinary Services division. The company-operated restaurants include 95 Luby’s cafeterias, 65 Fuddruckers restaurants, 18 Cheeseburger in Paradise full service restaurants and bars, one Koo Koo Roo Chicken Bistro and one Bob Luby’s Seafood Grill. Its 95 Luby’s cafeterias are located throughout Texas and other states. Its Fuddruckers restaurants include 65 company-operated locations and 114 franchises across the United States (including Puerto Rico), Canada, and Mexico. Luby’s Culinary Services provides food service management to 22 sites consisting of healthcare, higher education and corporate dining locations.




Chicken Piccata

Luby's Cafeteria Copycat Recipe

Serves 6

1 cup water
1/2 cup fresh lemon juice
6 boneless, skinless chicken breast halves
2 extra large eggs
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup butter or margarine

Sauce and Pasta:
1 cup Chardonnay wine
1 cup chicken broth
1 cup sliced mushrooms
2 teaspoons seasoned salt
1 teaspoon garlic powder
1 1/4 cup drained, canned artichoke hearts, cut in half
2/3 cup fresh lemon juice
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons butter or margarine
2 teaspoons chopped fresh parsley
1 1/2 teaspoon dried basil leaves
1/2 pound angel hair pasta
1 teaspoon vegetable oil

For chicken, in gallon-size plastic bag, combine water and lemon juice. Add chicken, squeeze out air, and close bag securely. Refrigerate 1 hour, turning bag occasionally.  In shallow bowl, beat eggs until well blended. In separate shallow bowl, mix flour, salt and pepper.  Remove chicken from bag and discard marinade. Dip into egg mixture, then into flour mixture, coating evenly.  In large skillet over medium heat, melt butter. Add chicken and cook about 5 minutes on each side or until lightly browned and cooked through. Keep warm.

For sauce, in medium saucepan, cook wine over medium-high heat until about 1/3 of wine has evaporated. Add broth, mushrooms, salt and garlic powder. Simmer 4 to 5 minutes, stirring frequently. Add artichokes and lemon juice. Continue simmering 2 minutes.  In small bowl, mix cornstarch and water until cornstarch is completely dissolved. Add to sauce mixture, stirring constantly. Continue cooking, stirring constantly, 1 minute or until thickened. Remove from heat. Add butter, parsley, and basil, mixing until butter melts.

To serve:  Cook pasta according to package directions, adding oil to cooking water. Drain. Arrange on serving platter and top with chicken and sauce.