Recipe by URBANCHICK
"About eight years ago, a dear Italian woman introduced me to this dish. She has since passed away and taken her recipes with her, as she had nothing written down. This is the closest of all my attempts to duplicate her dish. It is delicious and easier to make than it looks."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Lemon Butter Sauce:
fresh lemon juice
salt and pepper to taste
Chicken and Pasta:
dry farfalle (bow tie) pasta
skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
artichoke hearts, drained and halved
chopped fresh parsley for garnish
The recipe is excellent but can be streamlined considerably:
(1) Heat water for pasta.
(2) Prep your raw and canned ingredients. Substitute 6 oz. canned sliced mushrooms – drained and rinsed. Drain and rinse canned artichoke hearts and cut into pieces (or use hearts of palm, which have a milder, more lemony flavor.) Slice the bacon strips into 1-inch pieces. Keep everything in separate prep bowls and set aside.
(3) Cook sauce exactly as directed to keep it creamy. Once the last pat of butter is mixed in, immediately remove the pan from heat and keep warm (or place on a very low heat and stir occasionally.) Do not keep or reheat on medium or high heat as the cream sauce will separate and become greasy.
(4) Slice the raw chicken breasts with the grain into ½ inch strips. Cook in one layer in a non-stick pan on medium heat with 1 Tbs. olive oil, until the edges are cooked; then flip the strips and cook for about 2 more minutes, until no longer pink and cooked through. Immediately remove from heat, place in a bowl and cover with foil to keep the strips warm and tender – do not leave them on the burner as overcooking will make the chicken tough and rubbery.
(5) While the pasta cooks, cook bacon a bit over medium heat; add mushrooms and cook 3-5 minutes; add the artichokes or hearts of palm last, heating through about 2 minutes, to preserve their soft texture and keep them from becoming mushy.
(6) Return chicken strips to the skillet and continue as directed.
I have a love/hate relationship with this recipe. It has so many delicious ingredients and the final product, after significant recipe alteration, is yummy, but let me start by saying no way is this recipe ready after 30 minutes. No. Way. Impossible. Second, the recipe does not specify whether the bacon should be cooked when you put it in or raw. I opted for mostly cooked in my microwave before I dumped it in the pan-- thank goodness, or either it would have been raw or everything else would be toast. Third, if you make it as the recipe describes, it will be ridiculously greasy. I used about half of the butter and one less T of cream and drained and wiped out the pan not only after cooking the chicken, but after cooking the mushroom mixture as well, but it was STILL greasy! I can only imagine what it would have been like. After all that, it was good, much like the restaurant recipe I think it's trying to replicate (despite the story about the old lady)... It wasn't any harder to make than it sounded, but I could tell it was not a half-hour recipe. Well... I hope that this long recipe review was helpful. The end product was good, but the recipe needs major revisions for it to be tasty and/or match the cooking time.
This is a "to die for" recipe but with these ingredients that could be literal. LOL. I followed the recipe verbatim and it was one of the BEST things I have ever tasted. And my dinner guests agreed. I salivate just thinking of it. It is well worth the effort and I did everything in the early afternoon except boiling the farfalle. So when my guests arrived I just added the chicken to the mushrooms, etc. and tossed it until it warmed up. Reheated the lemon butter sauce. and boiled the noodles. Served it with a light, leafy salad with italian dressing and a hot loaf of french bread. It doesn't get better than this in any ***** restaurant. Thank you for sharing it with us. And may the wonderful italian woman rest in peace knowing she left a delicious legacy.
Let me first say this...Lemon Butter Chicken...The name say's it all.If you don't like lemon and butter pass on this recipe.I think the sauce is key here having said that make it last. I followed the recipe exactly and by the time the pasta and chicken was done the sauce had seperated and you are left with alot of butter un-incorperated with the cream.It's much easier to keep the chicken warm then the sauce.The longer the sauce sits the more it breaks down.You can add alot of things to the final dish ie. tomatoes,parmesan cheese or what ever you like.
This dish was heavenly! I used fat free 1/2 and 1/2 instead of the heavy cream and light margarine instead of the butter, and it was delicious! I'm sure the sauce would have been thicker had I used the original ingredients, but it was definitely worth cutting some fat. We will definitely be making this again.
This was outstanding! I am still getting requests for the recipe. I cooked this for a group of 20 people. I cooked the chicken the night before and purchased chicken tenders to make it easier for prep. I sliced the chicken and bagged it. I cooked the bacon after that and bagged it with paper towels to keep it crisp and reserved some bacon grease for the following day. The next day, I cooked the sauce in one pot and cooked the remaining ingredients together and added some bacon grease to the mixture for a little more flavor. I combined the ingredients with the chicken until the chicken was heated through. Before I put the chicken in a chafing dish, I added the sauce to the mixture and tossed. It was absolutely delicious!
I think if I made it again, I would try using procuitto. But this is fabulous! A+ And GREAT for a buffet!
This recipe turned out delicious! My husband said it was better than a restaurant dish. I changed the proportions for the sauce. I mixed 1/4 cup of wine and half 1/4 cup of lemon juice and let reduce. Then I melted a half stick of butter in the sauce and stirred until it melt completely. Then I added 1 cup of heavy cream and a bunch of fresh parsley. I read on another site a trick to keep the sauce from separating is to keep it on low heat and whisk for a long time after adding cream (6-8 min).It came out perfect. Also the dish tastes great with some sprinkled parmesan cheese on the top.
This recipe got a "please make this one again" from my family. I omitted the mushrooms, used flour instead of heavy cream, doubled the artichokes, and only used half the butter. It was delicious and I would definitely make it again!
* Percent Daily Values are based on a 2,000 calorie diet.
Amazing Italian Lemon Butter Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 405
Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.
We're counting down from now until Thanksgiving with a great pie every day. Join the fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make lemony chicken served with a savory mushroom sauce.
Dinner’s ready in no time when you give yourself a little head start.
See how to make a classic chicken dish you won't want to miss.