This is a fantastically delicious easy meal. I can’t promise you that it’s finished in 30 minutes or less. On the other hand it’s easy enough that if you have last minute company, you could pull this together with a nice salad and some garlic bread. If you prep a little in advance (see the tips throughout the recipe), you could easily pull this off on a busy week night.
To make the Lemon Butter Sauce
1/4 cup white wine
5 tablespoons fresh lemon juice (squeeze lemon juice in the morning and store in refrigerator; 5 tablespoons is roughly 2 large lemons)
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper to taste
To make the chicken and pasta you will need:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness and cut into bite sized pieces
2 tablespoons olive oil
2 tablespoons butter
1/4 cup all-purpose flour salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
Directions:
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. (Note: you can cook the sauce and pasta at the same time.)
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, and artichokes 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 fresh parsley.
Related Recipes:
Lisa’s vs. Valorie’s Spaghetti Sauce
Valorie Delp shares recipes and kitchen tips in the food blog, solves breastfeeding problems, shares parenting tips, and current research in the baby blog, and insight, resources and ideas as a regular guest blogger in the homeschooling blog. To read more articles by Valorie Delp, click here.
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