- 1/4 cup champagne
- 5 tbsp lemon juice
- 2 cloves minced garlic
- 5 tbsp heavy cream
- 1/4 cup butter, chilled
- 1 lb spaghetti
- 4 skinless, boneless chicken breasts
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 1/4 cup Italian bread crumbs
- 4 oz bacon
- 6 oz mushrooms
Add the lemon juice and champagne to a saucepan over medium heat and bring up to a gentle boil. Once the liquid has reduced by 1/3 lower the heat to a simmer and slowly stir in the cream. Once the cream has thickened, gradually add in the chilled butter and stir until it has become fully incorporated. Season the lemon butter sauce with salt and pepper. Remove the sauce from the heat and keep warm.
Next, bring a large pot of lightly salted water to a boil. Add the pasta and cook per the directions on the package. Drain the pasta and then set aside.
Coat the chicken breasts with the breadcrumbs and grill until fully cooked. This is a healthier version, as the original called for the breasts to be fried in hot oil.
In a skillet, add the olive oil and cook the bacon, garlic, and mushrooms until the bacon is fully cooked, and the mushrooms are soft.
Next, cut up the chicken breasts into strips and then add them to the skillet with the cooked bacon, mushrooms, and garlic.
Pour half of the lemon butter sauce into the chicken mixture and stir. Be sure to taste and add seasonings if needed. Feel free to add in more of the lemon butter sauce as desired.
Serve your Italian lemon butter chicken.
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