• Italian Lemon Butter Chicken

    1 vote
    Italian Lemon Butter Chicken
    Prep: 10 min Cook: 20 min Servings: 4
    by Parsley Sage
    14 recipes
    Tart and tangy lemon butter sauce with champagne over chicken, mushrooms, bacon and pasta


    • 1/4 cup champagne
    • Juice from 2 lemons
    • 2 cloves garlic, minced
    • 5 tbsp heavy cream
    • 1/4 cup butter, chilled
    • 1/2 lb spaghetti
    • 4 skinless/boneless chicken breast halves, pounded to 1/4 inch
    • thickness
    • 2 tbsp extra virgin olive oil
    • 2 tbsp butter
    • 1/4 cup Italian bread crumbs
    • 4 oz bacon
    • 6 oz mushrooms


    1. Sauce
    2. Pour the champagne and lemon juice into a saucepan over medium heat
    3. Cook at a low boil until the liquid is reduced by 1/3
    4. Sit in cream and simmer until it thickens
    5. Gradually add the chilled butter, stirring until completely incorporated
    6. Season with salt & pepper
    7. Remove from heat and keep warm
    8. Pasta
    9. Bring a large pot of lightly salted water to boil
    10. Add pasta and cook as directed
    11. Drain and set aside
    12. Chicken
    13. Coat chicken with breadcrumbs and grill until cooked (the original
    14. recipe calls for you to fry the breasts in hot oil.)
    15. In skillet, stir bacon, mushrooms and garlic in olive oil until
    16. mushrooms are soft and bacon is cooked
    17. Cut the chicken breasts into bit-size strips and add them to the skillet with mushroom mixture
    18. Stir half the lemon butter sauce into chicken mixture
    19. Taste and adjust seasonings if needed
    20. Stir in additional lemon butter sauce as desire

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