More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Amazing Italian Lemon Butter Chicken

SUBMITTED BY: URBANCHICK PHOTO BY: CHRISTYANA1

"About eight years ago, a dear Italian woman introduced me to this dish. She has since passed away and taken her recipes with her, as she had nothing written down. This is the closest of all my attempts to duplicate her dish. It is delicious and easier to make than it looks."

RECIPE RATING:

Read Reviews (200)

Review/Rate This Recipe

PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

Lemon Butter Sauce:
1/4 cup white wine
5 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper to taste
Chicken and Pasta:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
2 tablespoons olive oil
2 tablespoons butter
1/4 cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
2 teaspoons capers, drained
chopped fresh parsley for garnish

DIRECTIONS

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.

ADVERTISE WITH US

REVIEWS

Reviewed on Jun. 17, 2007 by happygoluckymom

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

happygoluckymom
Jun. 17, 2007

The recipe is excellent but can be streamlined considerably: (1) Heat water for pasta. (2) Prep your raw and canned ingredients. Substitute 6 oz. canned sliced mushrooms – drained and rinsed. Drain and rinse canned artichoke hearts and cut into pieces (or use hearts of palm, which have a milder, more lemony flavor.) Slice the bacon strips into 1-inch pieces. Keep everything in separate prep bowls and set aside. (3) Cook sauce exactly as directed to keep it creamy. Once the last pat of butter is mixed in, immediately remove the pan from heat and keep warm (or place on a very low heat and stir occasionally.) Do not keep or reheat on medium or high heat as the cream sauce will separate and become greasy. (4) Slice the raw chicken breasts with the grain into ½ inch strips. Cook in one layer in a non-stick pan on medium heat with 1 Tbs. olive oil, until the edges are cooked; then flip the strips and cook for about 2 more minutes, until no longer pink and cooked through. Immediately remove from heat, place in a bowl and cover with foil to keep the strips warm and tender – do not leave them on the burner as overcooking will make the chicken tough and rubbery. (5) While the pasta cooks, cook bacon a bit over medium heat; add mushrooms and cook 3-5 minutes; add the artichokes or hearts of palm last, heating through about 2 minutes, to preserve their soft texture and keep them from becoming mushy. (6) Return chicken strips to the skillet and continue as directed.

Was this review helpful? [ YES ]
52 users found this review helpful

The recipe is excellent but can be streamlined considerably: (1) Heat water for pasta. (2)... MORE

Reviewed on Jul. 18, 2006 by BAREFOOTING

Full Review

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.

BAREFOOTING
Jul. 18, 2006

I have a love/hate relationship with this recipe. It has so many delicious ingredients and the final product, after significant recipe alteration, is yummy, but let me start by saying no way is this recipe ready after 30 minutes. No. Way. Impossible. Second, the recipe does not specify whether the bacon should be cooked when you put it in or raw. I opted for mostly cooked in my microwave before I dumped it in the pan-- thank goodness, or either it would have been raw or everything else would be toast. Third, if you make it as the recipe describes, it will be ridiculously greasy. I used about half of the butter and one less T of cream and drained and wiped out the pan not only after cooking the chicken, but after cooking the mushroom mixture as well, but it was STILL greasy! I can only imagine what it would have been like. After all that, it was good, much like the restaurant recipe I think it's trying to replicate (despite the story about the old lady)... It wasn't any harder to make than it sounded, but I could tell it was not a half-hour recipe. Well... I hope that this long recipe review was helpful. The end product was good, but the recipe needs major revisions for it to be tasty and/or match the cooking time.

Was this review helpful? [ YES ]
42 users found this review helpful

I have a love/hate relationship with this recipe. It has so many delicious ingredients and the... MORE

Reviewed on Sep. 16, 2005 by ALSPAL

This is a "to die for" recipe but with these ingredients that could be literal. LOL. I... MORE

Reviewed on Mar. 30, 2008 by SusieB

This dish was heavenly! I used fat free 1/2 and 1/2 instead of the heavy cream and light... MORE

Reviewed on Apr. 8, 2008 by devbriel

This recipe got a "please make this one again" from my family. I omitted the mushrooms, used... MORE

Reviewed on Feb. 20, 2007 by LISA 1212

Let me first say this...Lemon Butter Chicken...The name say's it all.If you don't like lemon... MORE

Reviewed on Apr. 28, 2008 by TchrJrHi

Too greasy. It was good, but it really isn't something that I think we will make again... MORE

Reviewed on Mar. 30, 2008 by Geanine

This was outstanding! I am still getting requests for the recipe. I cooked this for a group of... MORE

Reviewed on Jan. 5, 2008 by Heather Rose

User Name	Password

Remember me? Forgot password?

Top Related Articles