This is a print preview of "Italian Lemon Butter Chicken" recipe.

Italian Lemon Butter Chicken Recipe
by Parsley Sage

Italian Lemon Butter Chicken

Tart and tangy lemon butter sauce with champagne over chicken, mushrooms, bacon and pasta

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Italy Italian
Cook time: Servings: 4


  • 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