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 farfalle pasta, 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

To make the sauce, pour 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 heavy cream, and simmer until it thickens. Gradually add chilled butter, 1 tbsp at a time, stirring until completely incorporated. Season with kosher salt and black pepper. Remove from heat and keep warm.
Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook until al dente, about 8 to 10 minutes. Drain and set aside.
To make the chicken, heat olive oil and butter in a large skillet over medium heat. In a bowl, stir together all-purpose flour, kosher salt, and black pepper. Lightly coat chicken breast halves with the flour mixture. Without crowding, carefully place chicken in the hot skillet. If necessary, cook in batches. Fry until cooked through and golden brown on both sides. Remove chicken to paper towels. Stir bacon, mushrooms, artichoke hearts, and capers into the pan; cook until mushrooms are soft.
Cut chicken breast halves into bite-size strips and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
To serve, place farfalle 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 fresh parsley.

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 if it is raw and needs rendering; the rendered fat left in the pan adds depth when you cook the mushrooms and artichokes. Remove excess fat if needed so the skillet is not overly greasy before adding the chicken. Dry farfalle pasta can be swapped for penne or rotini if needed, but avoid fresh pasta here as the heavier sauce and toss can make it gummy. 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.

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

Amazing Italian Lemon Butter Chicken

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