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I’ve never been a fan of extremely fatty sauces. The enormous amount of calories just never seemed worth it to me, so full-fat alfredo and butter sauces never really make it in my menu plan. But I decided to make an exception, just this once. And it was totally worth it! To make myself feel better, I only used 1/2 stick of butter, 1 tbsp cream, and 1 tbsp milk in the sauce. And a little extra wine. And of course, the lemon. I only used 1 1/2 big chicken breasts, and loaded up on the mushrooms. We did add 1/4 lb pasta at the last minute, but once again, totally worth it.

I buttermilk brined the chicken, because even with an amazing sauce I can still taste bland chicken. It’s really important to get the chicken breasts as thin and even as possible, for even cooking and texture. Even if the chicken was a little inconsistent, every bite was delicious. Next time I would dry the chicken before coating with seasoned flour. I changed up the directions of the recipe I followed, because it called for way too many pans and it was just plain weird. I sauteed the chicken in olive oil and butter, then rendered the fat of the bacon pieces. Once I had a little bacon fat in the pan, I added 5 oz of quartered mushrooms. A few minutes later, I added artichokes, capers, and garlic. Once everything was finished, it all went into the skillet. Pasta, chicken, sauce, veggies. Stir together and eat! Sprinkle with a little chopped parsley. I thought about adding parm or green onion, but decided not to. Sauteed onions with the mushrooms and artichokes might have been nice, but they weren’t necessary.

A note about the sauce. Some people said their sauce separated. Once my wine/lemon juice reduced, I kept the heat on really low. I added the milk and cream, and then turned off the heat when adding the butter. I had no separation problems, even when I poured the sauce into the skillet.

This recipe is really similar to Paula’s Chicken Scallopini. My measurements above fed me and a very very hungry Jacob.

Amazing Italian Butter Lemon Chicken (All Recipes)

Serves 6


Lemon Butter Sauce:

  • 1/4 cup white wine
  • 5 tablespoons fresh lemon juice
  • 5 tablespoons heavy cream
  • 1 cup butter, chilled
  • salt and pepper to taste

Chicken and Pasta

  • 1/2 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
  • 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
  • 2 teaspoons capers, drained
  • chopped fresh parsley for garnish


  1. 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.
  2. 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.
  3. 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. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
  4. 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.
  5. 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.

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