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I made this recipe the other night and boy was it good. Even the leftovers I ate today at work were tasty, maybe even better than the first serving. I love that this is versatile, in that you can alter the flavors by adding different vegetables. The saltiness of the bacon is a very important counter to the sour of the lemon. Do not leave it out. My husband is on a no-processed-foods kick so I made his without the bacon. It was not nearly as tasty. It is a universal truth that all things are made better with bacon. This recipe is just further proof.

Lemon Butter Chicken with Pasta


  • 1/4 cup white wine
  • 5 tbsp fresh lemon juice
  • 5 tbsp heavy cream
  • 1 cup butter, chilled
  • salt and pepper to taste

Chicken and Pasta:

  • 1/2 lb dry farfalle or rotini pasta
  • 4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/4 cup all-purpose flour
  • salt and pepper to taste
  • 4 oz bacon
  • 6 oz mushrooms, sliced
  • 6 oz artichoke hearts, drained and halved
  • 2 tsp capers, drained

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. 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. Stir in additional lemon butter sauce as desired. Toss well and garnish with parsley or parmasan cheese.