I found this recipe called Italian Lemon Butter Chicken over at ALLrecipes and it was amazing!! I did make several changes though for my family’s likes and we like it so much better, so go check out the original recipe and you decide.
Artichoke Chicken & Pasta with Lemon Wine Sauce
1/4 cup white wine❉
Juice of 2 large lemons
1/3 cup heavy cream❉❉
1/2 cup butter, chilled❉❉
salt and pepper, to taste
1/2 pound dry campagnelle pasta
4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
1 bunch green onions, halved and sliced
1 tablespoon butter
1/4 cup Wondra
salt and pepper to taste
4 slices bacon, diced
6 ounces mushrooms, sliced
6 ounces marinated artichoke hearts, drained and chopped ***TIP
1/4 cup finely chopped fresh parsley
- 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.
- Stir in parsley.
- 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.
- Brown the bacon pieces most of the way until crispy. Drain the bacon pieces on paper towels.
- Heat remaining bacon grease 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 cooking until cooked through and golden brown on both sides.
- Remove the chicken to paper towels.
- Stir the onions, mushrooms and artichokes into the remaining butter, adding more butter as necessary; cook until the mushrooms are soft.
- Add in the bacon pieces.
- Add in pasta, stirring to blend.
- Add sauce to the pan and stir to coat well.
NOTE 1❉: a dry blush works well also.
NOTE 2❉❉: I didn’t have enough butter so substituted 3/4 cup buttermilk this time and was pleased with the results.
***TIP save your artichoke marinade and use it as a base for a quick salad dressing to go with your meal.