Reviewed: Nov. 3, 2009

Delicious! Fattening though! I may do again and see if I can take some other reviewers suggestions for a lower fat version. But this was VERY good as is!!!

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Jane

Cooking Level: Expert

Home Town: Greenville, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Nov. 3, 2009

Pretty good - but I didn't think it was really worth the effort. We enjoyed the flavors, though, so I think I'll figure out a way to modify the recipe so that the same flavors are there. I did use about 1/3 the butter, and it was plenty rich. I also substituted half and half for the cream. The sauce was delicious, I must admit.

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BusyMom

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2009

This review is for the sauce only. I made it to top some chicken and mashed potatoes. It was just OK...not good enough for me to spend the time or calories again.

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4kidsinthehouse

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Reviewed: Oct. 14, 2009

Delicious!!

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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Reviewed: Oct. 4, 2009

Awesome!

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Holli

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Reviewed: Sep. 24, 2009

Mmmmm all the flavors went so well together; I do think they need to add "Pasta" in the name to be more accurate. I changed a few things in the way I prepared it. I didn't mix the chicken into the sauce but saved the sauce to pour over the pasta after plating. I also cut up my chicken before frying and pre-cooked the bacon because I like bacon crisp. I didn't use capers since I didn't have any but will next time; so good and hubby loved it! :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Sep. 22, 2009

Sooooo.....good! Followed the recipe exactly with one minor change...Didn't have fresh lemon juice so I substituted lemon pepper instead. Superb!

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Lala2003

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Reviewed: Aug. 29, 2009

This was delicious, but time consuming! Definitely not a weeknight meal. I did not use the artichoke hearts or capers. I used more heavy cream than called for. I mixed the chicken, mushrooms, bacon and butter sauce all together and tossed it with the pasta. Very good stuff. Not too sour or lemony, just right. Great for a special occasion meal. I sprinkled parmesan cheese on top once the servings were on the plates. I served this with garlic bread. FYI: This does NOT reheat well. It just becomes a greasy mess the next day, so be sure to finish it off when it's fresh!

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HomeschoolMom78

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2009

I followed the recipe exactly as it is written and it was delicious!! I would definitely make this one again. In case you are confused about the bacon, I cut it up and then put it in the pan cooked it and then added the mushrooms. The flavor was amazing and I can't wait to have it for lunch tomorrow!

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GinAndTonic1231

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Reviewed: Jul. 17, 2009

This was great! I only used 1 stick (1/2 cup) of butter in the sauce, because a whole cup grossed me out. Instead of 1/4 cup of flour, I used about 1 cup and I only used 3 chicken breasts, then let them sit in the fridge for a couple hours. I added the whole jar of artichokes (12 oz) and 8 oz of fresh mushrooms. I've never had capers before; they were interesting, but good in the dish. I mixed everything together (including the bowties) at the end, and it was a little dry so I added some half-and-half to moisten it up a bit. We topped this with fresh Parmesan cheese and no parsley.

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lzimmermann8

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2009

This seems to be about 3 different dishes all rolled into one. And not in a good way. There are too many flavors going on. All the flavors seperately are good , but ALL mixed together, it's a miss. I think the chicken and artichokes would be great with the lemon butter sauce. Or the chicken, mushrooms and lemon butter sauce. The bacon was compleltely lost here. And in lost I mean it just did not belong. IT overpowered the delicate flavors of the artichokes. Then you add another salty dimension with capers. I followed the advice of others and made the lemon butter sauce at the end so it wouldn't seperate. It didn't but this dish is a heart attack on a plate and it's not worth it. Sorry.

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paslea1987

Cooking Level: Expert

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Reviewed: Jun. 21, 2009

I have one word for this recipe...WOWZA! Made it for my husband for our anniversary and received many compliments. I was nervous that there would not be enough flavor, but there was plenty. Chicken tasted wonderful and was so tender. Will definitely make again!

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jess17

Cooking Level: Expert

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Reviewed: Jun. 18, 2009

One of our favorite pasta dishes ever. I make it with just the chicken and the pasta, no artichokes, mushrooms or capers and it is perfect every single time. The only thing I add is some garlic powder to the coating for the chicken, I've made it with and without the powder and my husband and I definitely prefer it with. This is a go to dish to impress company with, thank you!

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Brooke

Cooking Level: Intermediate

Living In: Wheaton, Illinois, USA

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Reviewed: Jun. 8, 2009

Very good flavor... didn't use all of the sauce so next time I won't use as much butter. Can't wait to make it again soon!

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MalElaine

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2009

I liked the flavor alot. I was a bit worried about the amount of butter so I only put 3/4 cup of butter. It was very lemony. I'll make this recipe again. :)

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Laura

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Reviewed: Apr. 22, 2009

Wow!!!! This is fabulous!! My husband fell in love with my cooking all over again. I will definitely keep this one with the family recipes to use again and again!

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doreen

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Reviewed: Apr. 11, 2009

Wonderful and very lemony - we used the leftover sauce on veggies. YUM! Beware - this recipe is very rich! A little time consuming to make, but worth the effort.

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Paula D

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Apr. 5, 2009

This is the recipe I have been searching for...with some of the suggested changes. I had no problem making it in 30 minutes, but it does require one to work on different parts of the dish at the same time (ie: cooking the chicken while the sauce cooks. For the sauce I cut the lemon to 4 TBSP and the butter to a 1/2 cup (which was plenty)! I used 6 slices of bacon and would only use 4 the next time I make this as the bacon flavor was really pronounced. I think the intention is just to add a smoky flavor to the other ingredients. The only other thing I changed was to serve the chicken breasts, pasta, artichoke mix and sauce all separate to accommodate the pickier eaters at our dinner party. Everyone raved and requested the recipe!

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rockmom1210

Cooking Level: Intermediate

Living In: Germantown, Wisconsin, USA

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Reviewed: Mar. 31, 2009

I didn't find this sauce worth all the calories. I agree with other reviewers here- you definitely need to make the sauce last so it doesn't separate, but I still found it too greasy.

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marmea

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Reviewed: Mar. 30, 2009

truly amazing - one of the best meals i've ever made! didn't change anything - just know that this recipe does take a while to prepare and make - i give myself more than one hour knowing that I'll be constantly cooking. Everyone young and old loves this meal!

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LoveLee

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Amazing Italian Lemon Butter Chicken

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