Italian Lemon Butter Chicken
From carterl 15 years ago
- 20 minutes to make
- Serves 5
This is a fantastic chicken dish!! It's absolutely delicious and much easier to make than it looks. Very similar to Macaroni Grill's Chicken Scallopine.
Ingredients
- lemon butter Sauce: shopping list
- 1/4 cup white wine shopping list
- 5 tablespoons fresh lemon juice shopping list
- 5 tablespoons heavy cream shopping list
- 1 cup butter, chilled shopping list
- salt and pepper to taste shopping list
- chicken and Pasta: shopping list
- 1/2 pound dry farfalle (bow tie) pasta shopping list
- 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness shopping list
- 2 tablespoons olive oil shopping list
- 2 tablespoons butter shopping list
- 1/4 cup all-purpose flour shopping list
- salt and pepper to taste shopping list
- 4 ounces bacon shopping list
- 6 ounces mushrooms, sliced shopping list
- 6 ounces artichoke hearts, drained and halved shopping list
- 2 teaspoons capers, drained shopping list
- chopped fresh parsley for garnish shopping list
How to make it
- To make the sauce, pour the wine and lemon juice into a saucepan over medium heat.
- Cook at a low boil until the liquid is reduced by 1/3.
- Stir in cream, and simmer until it thickens.
- Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated.
- Season with salt and pepper.
- Remove from heat, and keep warm.
- Bring a large pot of lightly salted water to boil.
- Add pasta, and cook until al dente, about 8 to 10 minutes.
- Drain, and set aside.
- To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat.
- In a bowl, stir together flour, salt, and pepper.
- Lightly coat chicken with flour mixture.
- Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.)
- Fry until cooked through and golden brown on both sides.
- Remove the chicken to paper towels.
- Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
- Cut the chicken breasts into bite-size strips, and return them to the skillet.
- Stir half of the lemon butter sauce into the chicken mixture.
- To serve, place pasta in a large bowl.
- Stir the chicken mixture into the pasta.
- Taste, and adjust seasonings.
- Stir in additional lemon butter sauce as desired.
- Toss well, and garnish with parsley.
The Rating
Reviewed by 6 people-
Oh my God this sound awesome! Crap, now its decision time...do I keep my promise to my family and make chicken enchiladas or do I follow my rumbly tummy and watering mouth and make this instead?! I think I'm going with your recipe tonight! lol The...more
laurakaay
in Oroville loved it
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We had this over the weekend, and it ROCKED!! Thanks again for sharing it with all of us! ~Laura ;D
laurakaay
in Oroville loved it
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