This is a favorite of my husband’s. I developed it using a few different Swedish meatball recipes that weren’t nearly good enough.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
Ingredients
- ¼ cup white wine
- 5 tablespoons fresh lemon juice
- 5 tablespoons heavy cream
- 1 cup butter, chilled
- salt and pepper to taste
- ½ pound dry farfalle (bow tie) pasta
- 4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ cup all-purpose flour
- salt and pepper to taste
- 4 ounces bacon
- 6 ounces mushrooms, sliced
- 6 ounces artichoke hearts, drained and halved
- 2 teaspoons capers, drained
- chopped fresh parsley for garnish
Instructions
- To make the sauce, pour 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 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 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. If necessary, cook in batches. Fry until cooked through and golden brown on both sides. Remove chicken to paper towels. Stir bacon, mushrooms, artichokes, and capers into the pan; cook until mushrooms are soft.
- Cut chicken breasts into bite-size strips, and return them to the skillet. Stir 1/2 of the lemon butter sauce into the chicken mixture.
- To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.
Nutrition Facts
| Calories | 660 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 155 mg |
| Dietary Fiber | 3 g |
| Protein | 27 g |
| Saturated Fat | 25 g |
| Sodium | 660 mg |
| Sugars | 2 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
This was really delicious! I’ll definitely make it again. I made the sauce LAST so that it wouldn’t separate… I started with making the chicken, which took 2 batches for 4 large chicken breasts pounded to 1/4 inch. I sprinkled both sides of each piece of pounded chicken with seasoned salt and garlic salt, then dredged them in plain flour. I cooked them about 7 minutes on each side, then set them aside, covered. Next I added 1/2 pound of bacon to the skillet and completely cooked the bacon, and removed it to paper towels, then chopped it. I added a 6 oz can of mushrooms and the 6 oz jar of artichoke hearts and the capers to the skillet. I cooked them about 5 minutes til the mushrooms were browned a little. Then I took all of that out onto a plate. Meanwhile I cooked the 1/2 pound of pasta, then left it in the hot water to keep warm, plus I wanted it to absorb as much water as possible, because I knew I would have leftovers and pasta seems to suck all moisture out of a casserole… Sauce – I doubled the sauce ingredients. I cooked the wine and lemon juice to reduce a bit, then I dumped this into the skillet that everything else was cooked in, so that it would degrease the skillet and add all the flavor from cooking the chicken, bacon, etc. To this I only added 1/2 pound of butter, since there was other fat in the skillet from cooking the chicken and bacon. I ended up adding 1 1/2 cups of chicken broth with about 2 tablespoons of cornstarch stirred into it. I wanted to make sure there was enough sauce for everything, and this was just the perfect amount of sauce. I also added a 6 oz tub of spinach at the end, which of course cooked down to very little! Then I added the veggies, chopped bacon, and cut up chicken into the sauce and stirred it up. Sooo good! Thank you for a wonderful recipe! I will say that it took me a total of 1 1/2 hours to make including pounding the chicken breasts…
My kids said, “This recipe is bussin.” (They are 20 and 26) I doubled it for my family of 4 but based on reviews, I used 2/3 the amount of butter. I barely had any left over. It is very lemony/buttery but we love that. Delicious!
Flavor is excellent when it finally comes together. But like some other reviewers I had a horrible time with the sauce. By the time my chicken was ready the sauce had completely separated and would not come back together. I had to start over. Second time I made it with only one cup of butter and it worked just fine. And also – one minute the sauce was perfect, and it felt like just a few seconds later it was coming apart. So timing is important here. I do like the combination of fresh lemon and the saltiness of the bacon. But if you don’t like lemon – this is not for you.
Good but not easy.
So delicious. While not difficult there is a bit of prep but the outcome is wonderful. I added spinach at the end to get my veggies in. I will make odten.
I wasn’t a fan of the taste
It was delicious! I only had 3 chicken breasts but it was plenty. I’ll make this again!!
Good but didn’t like the sauce way to lemony, the recipe took longer than 30 minutes
This dish took me about one hour to prepare. I cut the butter back to 3/4 cup and used 12 ounces of pasta. Still had plenty of sauce. More of a butter flavor than lemon. Although good, this dish did not wow me.
LOVED this. I used a bit more artichoke and mushroom than called for and my husband said a bit less lemon next time for his taste. One tip that I think is important is to cook the bacon completely before adding other ingredients to pan. Otherwise, the bacon will never brown or crisp. I could have licked my plate it was so good.
Obsolutely delicious!
We liked this dish, but it was too greasy and the bacon wasn’t cooked by the time the mushrooms were. Next time we’d cook the bacon ahead of time and would also reduce the amount of butter in the dish; it’s like it was sitting in oil. We thought it would make more of a creamy sauce. Liked the addition of the fresh parsley as that cuts some of the heaviness. Overall it had a very good flavor and with the changes, it would be five stars from us. It took us an hour to make so be sure to allow plenty of time. Also think it would be excellent with grilled chicken.
Made this dish for a date night, and it was fantastic! The flavors are light and citrusy, with a perfect touch of salt from the Artichoke and seasoning. Molto Bene! Great dish for a great night!
great
I agree that the directions are kindof all over the place with timing…but just use your best judgment with that. The sauce was really full of lemon and buttery goodness and the BF was thrilled with the outcome! I did double the artichoke and capers for his benefit and had to add just a bit of minced garlic. Wish I had fresh parsley…next time! Thank you for sharing!
I have never written a review on here. this was to die for delicious. However, I agree do not make it in the order on the recipe. I cooked the bacon (made a little extra!) , then cooked the mushrooms, capers & artichokes in the bacon grease. Set that aside & cooked the chicken in much less oil. After that cooled a bit I sliced it & added it to the other ingredients & set it aside. I also cooked up & added some asparagus cut in one inch pieces because I thought it would go well with the lemon & it did. THEN I made the sauce (because I squeezed about one extra tablespoon of lemon I used it all). Even my husband who mostly prefers really spicy food really liked it!
AMAZING! This has become my signature dish when I want to impress with my cooking skills! I double the sauce and BBQ grill the chicken with garlic and pepper for extra oomph!
Wicked easy and delish!! The hardest part was popping the cork on the wine. Long story
Great dish! I used gluten free flour and sub’ed cubed new potato’s for the pasta and it was fantastic!
This is an amazing dish. I always at least double the sauce part. And I don’t use artichokes. I also put in quite a bit of Italian seasoning just for a little more flavor. This is probably my favorite chicken recipe right now. If you do double the sauce, do NOT double the lemon juice. Sometimes I don’t even use the 5 tablespoons it calls for. But if you do use too much lemon, you can add sugar and it will make it less lemony. After you make it a couple of times, season it as you like. It really is delicious!
This was delicious!!! I added a little more lemon and cooked the mushrooms a head of time and then just warmed the artichoke, bacon and capers with them before serving