Chicken with Lemon Butter

This is a very soothing dish and is very popular. The Italian recipe has wine in it but it is not a problem for children, it is added to improve taste. A systematic recipe is given below.

Recipe 1:

Serves 8

Ingredients

• 2 ½ pounds of boneless chicken breasts
• 2 quarts of chicken stock
• 2 cans of artichoke hearts
• 1 pound of mushrooms
• 12 lemons
• 4 cloves of garlic (mashed)
• 2 sticks of butter (melted)
• 1 bunch of parsley, chopped
• 1 bunch of chopped scallions
• 1 pinch of chives
• 2 to 2 ½ cups of white wine
• Cornstarch
• Salt and pepper to taste

Preparation

1. Cut the chicken into strips ½ inch wide.
2. Pour the chicken stock along with two quarts of water into a large pot.
3. Squeeze the juice from the lemons and add it along with the salt and pepper to the pot.
4. Bring the mixture to boil.
5. As the stock starts boiling, add the chicken taking care to stir constantly to avoid sticking.
6. Let the mixture come to a boil and then let it simmer for 10-15 minutes.
7. Drain the chicken and keep half of the liquid for the sauce.
8. Put the chicken in a sauté pan. Pour the melted butter over it.
9. Add the mashed garlic and diced scallions and cook for around 3 minutes.
10. Add the wine and the stock while stirring and then bring it to boil. Add lemon juice, salt and pepper to taste.
11. When it comes to boil again, add the mixture of cold water and cornstarch and stir until thickened.

Recipe 2: Italian Lemon Butter Chicken

Serves 5

Ingredients

Lemon and Butter Sauce:

• ¼ cup of white wine
• 5 tablespoons of lemon juice
• 5 tablespoons heavy cream
• 1 cup of chilled butter
• Salt and pepper to taste

Chicken and Pasta:

• ½ pound of dry bowtie (farfalle) pasta.
• 4 skinned chicken breast halves (pound to ¼ inch thickness)
• 2 tablespoons olive oil
• 2 tablespoons of butter
• ¼ cup of all-purpose flour
• 4 ounces of bacon
• 6 ounces of sliced mushroom
• 6 ounces of drained and halved artichoke hearts
• 2 tsp of drained capers
• Fresh chopped parsley for garnish
• Salt and pepper to taste

Preparation

Sauce

1. Pour the measured lemon juice and wine into a medium heat saucepan.
2. Carefully cook on low heat until the liquid is reduced by 1/3 of the original amount.
3. Stir the cream in and let it simmer until it thickens.
4. Add the butter slowly (1 tablespoon at a time) to the sauce, stirring until completely dissolved.
5. Add salt and pepper. Remove from heat, but keep warm.

Chicken and Pasta

1. Pour slightly salted water into a pot and bring it to boil. Add pasta and cook for 8 to 10 minutes till it is al dente. Drain and set aside.
2. To make the chicken, over medium flame, heat the oil and the butter in a large skillet. Stir flour, salt and pepper together in a bowl. Coat the chicken lightly with the flour mixture. Carefully place the chicken in the skillet taking care not to touch the pieces to each other. Fry until the chicken is brown on both sides. Remove the chicken and place it on paper towels.
3. Put the bacon, artichokes,, mushrooms and capers into the oil and cook till the mushrooms become soft.
4. Cut the chicken into smaller bite-sized strips and place them back in the skillet. Pour half the lemon butter mixture into the skillet.
5. While serving, place the pasta in a large bowl. Mix the chicken mixture with the pasta. Adjust the seasoning and add the rest of the lemon sauce as desired. Garnish with parsley and serve.

Nutritional Information:

Amount per serving

Calories	899
Total Fat	65g
Cholesterol	200mg
Sodium	911mg
Total Carbohydrates	45g
Dietary Fiber	3.4g
Protein	34.3g

- Karnika Ray

Tags: butter, chicken, chicken recipes, chicken with lemon butter, lemon, Recipes

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