Reviewed: Feb. 9, 2008

I think that this recipe could be better with some work. I should have followed the reviewer's advice that suggested adding more cream. There is way too much lemon for my taste. I used the called for amount of butter and it was too much. I didnt use bacon or capers. The chicken and mushrooms turned out great though. I think if I reduce the butter and lemon and make the sauce a little creamier it would be much better.

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Reviewer:

brandyfoote

Cooking Level: Beginning

Living In: Winnie, Texas, USA

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Reviewed: Feb. 5, 2008

I thought this recipe was awesome. Tomatoes upset my stomach so am always looking for a pasta sauce that does not use tomatoes.

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MISHY_MI

Cooking Level: Intermediate

Living In: Flat Rock, Michigan, USA

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Reviewed: Jan. 31, 2008

Ok, this is very good. However, I am giving it 4 stars because the prep and cooking time is WAY off. I'd like to know who can prepare this from start to finish in 30 minutes! Also, how do you cook the bacon? (I stuck mine in the microwave). The sauce takes a really long time, and I don't know if all that butter is needed. I was cursing myself for choosing this, but when I tasted it, I was quite impressed. My husband said this was the best pasta he's ever eaten. I would say that it's worth the effort. Just be weary of the cooking times!

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AmyA26

Cooking Level: Intermediate

Home Town: Lake Charles, Louisiana, USA

Living In: Midland, Texas, USA

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Reviewed: Jan. 20, 2008

i used the baked garlic chicken recipe for the chicken but the lemon sauce with artichokes and bacon was really like a meal I'd get at a restaurant. It was time consuming but I felt worth the effort.

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TINHEADED

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Reviewed: Jan. 16, 2008

Very yummy!! I did make a couple of changes. I seasoned the chicken breasts with salt and pepper and grilled them instead of frying them. I also pre-cooked my bacon in the oven (475 degrees for 20 min) Used 1/2 cup of butter and 1/2 cup of light margarine (ok probably didn't make a lot of difference but I felt a little less guilty when I ate it) And I didn't have any mushrooms. I will definitely make it again!

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NELLIE73

Cooking Level: Expert

Home Town: Powell, Wyoming, USA

Living In: Pinedale, Wyoming, USA

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Reviewed: Jan. 8, 2008

Bravo! Bravo! Very different! Highy recommended

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jen

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 5, 2008

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.

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Heather Rose

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Reviewed: Dec. 30, 2007

As many others have reviewed, the butter/fat content can be reduced and still have a great outcome. Just be sure to drain your capers well or else the dish will be REALLY salty.

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DVLWINGS

Cooking Level: Expert

Home Town: Somerset, New Jersey, USA

Living In: Hillsborough, New Jersey, USA

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Reviewed: Dec. 29, 2007

This was very good, but not as great as I expected from the reviews and the prep time. It seemed like it was missing something and if I make it again I'll add some shallots to the wine reduction. The sauce is tricky, almost like making a buerre blanc, but take your time with adding the butter and you'll be fine.

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MELISSAAUL

Cooking Level: Expert

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Reviewed: Dec. 5, 2007

this was delicious! no changes made!

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kara

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Reviewed: Nov. 26, 2007

Great tasting but I've never had anything more unhealthy in my entire life!!

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Britty

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Reviewed: Nov. 25, 2007

I made this in school and every body liked it and was asking for the recipie. the n a few days later i made it for my moms birthday and every body loved it. The only thing is it doesn't make good left overs.

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cookingkiddie1

Cooking Level: Intermediate

Living In: Hayward, Wisconsin, USA

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Reviewed: Nov. 18, 2007

THE BEST!!! so good, im a wimp and ommited the capers....never had em. But even without them this is soo sooo good. Keep an eye on the lemon butter sauce it tends to separate. I like to make this for people...they seem impressed!! cant wait to make and eat again!

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Lindsey

Cooking Level: Intermediate

Home Town: Vista, California, USA

Living In: Arcadia, California, USA

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Reviewed: Oct. 9, 2007

This is, absolutely, my favorite dish on this site! I used angel hair pasta, and didn't pound the chicken, but other than that I didn't change a thing. The sauce can "break" if you're not careful, but if you can make hollandaise you'll be fine.

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Kelly

Cooking Level: Expert

Home Town: Lansdowne, Pennsylvania, USA

Living In: Berlin, New Jersey, USA

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Reviewed: Oct. 7, 2007

Delicious-Yes! 30 minute, easy-to-make meal-No! While the end result was yummy, this is not an easy mid-week recipe. I found another poster's suggestion useful in streamlining the recipe by multitasking (having the pasta going while sauce is being made, etc.). I also took the suggestion of others and cut the butter in half. At one point my sauce began to separate, but I just added more wine and more cream and it came out just fine. Also, if you are one who does not like your dishes to be tart, you may want to cut back not just on the lemon juice, but also on the artichokes and capers. Overall a great dish!

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Two Of Diamonds

Cooking Level: Beginning

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Reviewed: Sep. 22, 2007

This was okay... I probably would have loved this if I put all the butter in... but I didn't want to put in 1 cup of butter when one TBS is 100 calories... So I probably won't make this again.

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LISSALU

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2007

This was awesome. It was creamy, and buttery, but without being heavy. The mixture of the tart lemon, briney capers, and smokey bacon really complimented each other well. This is definitely a new family favorite.

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