Amazing Italian Lemon Butter Chicken

    Amazing Italian Lemon Butter Chicken


    601 people made this

    About this recipe: 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.

    Serves: 5 

    • Lemon Butter Sauce
    • 1/4 cup (60ml) white wine
    • 5 tablespoons (75ml) fresh lemon juice
    • 5 tablespoons (75ml) thickened cream (heavy whipping cream)
    • 1 cup butter (225g), chilled
    • 1 pinch salt and pepper to taste
    • Chicken and Pasta
    • 225g dry farfalle (bow tie) pasta
    • 4 skinless, boneless chicken breast halves - pounded to .5cm (1/4 inch) thickness
    • 2 tablespoons (30ml) olive oil
    • 2 tablespoons (30ml) butter
    • 1/4 cup (30g) plain flour
    • 1/2 pinch salt and pepper to taste
    • 110g smoked bacon
    • 170g mushrooms, sliced
    • 170g canned artichoke hearts, drained and halved
    • 2 teaspoons capers, drained
    • 1/4 cup chopped fresh parsley for garnish

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

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