Lemon Butter Chicken with Pasta
Posted November 10, 2006 – 9:50 am in: Italian, Pasta, Poultry
Ingredients:
Sauce:
- Lemon Butter Sauce:
- 1/4 cup white wine
- 5 tablespoons fresh lemon juice
- 5 tablespoons heavy cream
- 1 cup butter, chilled
- 1 pinch salt and pepper to taste
Chicken and Pasta:
- 1/2 pound 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
- 1/2 pinch salt and pepper to taste
- 4 ounces bacon
- 6 ounces mushrooms, sliced
- 6 ounces artichoke hearts, drained and halved
- 2 teaspoons capers, drained
- 1/4 cup 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.
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