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Italian Lemon Butter Chicken
Prep: 10 min Cook: 20 min Servings: 4by Parsley Sage14 recipes>Tart and tangy lemon butter sauce with champagne over chicken, mushrooms, bacon and pasta Ingredients
- 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
Directions
- Sauce
- Pour the champagne and lemon juice into a saucepan over medium heat
- Cook at a low boil until the liquid is reduced by 1/3
- Sit in cream and simmer until it thickens
- Gradually add the chilled butter, stirring until completely incorporated
- Season with salt & pepper
- Remove from heat and keep warm
- Pasta
- Bring a large pot of lightly salted water to boil
- Add pasta and cook as directed
- Drain and set aside
- Chicken
- Coat chicken with breadcrumbs and grill until cooked (the original
- recipe calls for you to fry the breasts in hot oil.)
- In skillet, stir bacon, mushrooms and garlic in olive oil until
- mushrooms are soft and bacon is cooked
- Cut the chicken breasts into bit-size strips and add them to the skillet with mushroom mixture
- Stir half the lemon butter sauce into chicken mixture
- Taste and adjust seasonings if needed
- Stir in additional lemon butter sauce as desire
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