Name: Amazing Italian Lemon Butter Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1/4 cup white wine; 5 tbsp fresh lemon juice; 5 tbsp heavy cream; 1 cup butter, chilled; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/2 lb angel hair spaghetti, dry; 4 pieces boneless skinless chicken breast halves, pounded to 1/4 inch thickness; 1 tbsp olive oil; 1 tbsp butter; 1/4 cup all-purpose flour; 1/2 tsp kosher salt; 1/4 tsp black pepper; 4 oz bacon; 6 oz mushrooms, sliced; 6 oz artichoke hearts, drained and halved; 2 tsp capers, drained; 2 tbsp fresh parsley, chopped, for garnish

Steps

In a large skillet over medium heat, cook the bacon until fully crisp. Transfer to paper towels to drain and set aside, leaving the rendered fat in the skillet. Remove any excess fat if the pan looks overly greasy. Keep the skillet for cooking the chicken later.
Bring a large pot of lightly salted water to a boil. Keep it at a covered simmer while you prepare the sauce and chicken; you will cook the pasta just before serving.
To make the sauce, pour the white wine and fresh lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in the heavy cream and simmer until it thickens. Reduce heat to the lowest setting, then gradually add the chilled butter one tablespoon at a time, stirring until each piece is completely incorporated before adding the next. Season with kosher salt and black pepper. Remove from heat and keep warm; do not let it boil again or the sauce will break.
In a bowl, stir together the all-purpose flour, kosher salt, and black pepper. Lightly coat the chicken breast halves with the flour mixture. Return the large skillet to medium heat and add olive oil and butter to the rendered bacon fat. Without crowding, carefully place the chicken in the hot skillet; cook in batches if necessary. Fry until cooked through and golden brown on both sides, then remove to paper towels.
Add the mushrooms, artichoke hearts, and capers to the same skillet and cook until the mushrooms are soft. Crumble in the reserved bacon and stir to combine.
Meanwhile, return the pot of water to a full boil. Add the angel hair spaghetti and cook until al dente, about 2 to 4 minutes. Drain and transfer to a large serving bowl.
Cut the chicken breast halves into bite-size strips and return them to the skillet with the vegetable and bacon mixture. Stir in half of the lemon butter sauce.
Pour the chicken mixture over the angel hair spaghetti and toss well to combine. Taste and adjust seasonings, then stir in additional lemon butter sauce as desired. Garnish with fresh parsley and serve immediately.

Chef's notes

Pound the chicken breast halves to an even 1/4 inch thickness before dredging; uneven pieces will cook unevenly and dry out thinner spots before the center is done. The internal temperature should reach 165°F. The lemon butter sauce is a classic beurre blanc emulsion and will break if overheated. Keep the saucepan on the lowest possible heat after adding the butter, and never let it boil again or the sauce will separate into greasy pools. Cook the bacon first to render it fully crisp, then use the rendered fat left in the pan to cook the mushrooms and artichokes. Remove excess fat if needed so the skillet is not overly greasy before adding the chicken. Dry angel hair spaghetti cooks very quickly, typically 2 to 4 minutes; watch it closely to keep it al dente and do not let it sit long after draining or it will clump. The lemon butter sauce can be made up to 30 minutes ahead and held warm in a double boiler or a bowl set over hot water; whisk briefly before using. The full dish does not store well overnight as the pasta absorbs the sauce and the emulsion breaks on reheating. Our version: Reordered the steps so bacon is cooked first until fully crisp and set aside, keeping it from turning chewy; the original recipe called for chicken breast halves already (no thigh swap needed); and swapped farfalle for angel hair spaghetti. Steps were also reordered for a logical cook sequence: bacon first, then pasta water on, then sauce, then chicken, then pasta, then combine.

Source: URBANCHICK ↗ · rated ★ 4.3 by 679 people there

Amazing Italian Lemon Butter Chicken

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