Amazing Italian Lemon Butter Chicken Food

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LEMON BUTTER CHICKEN



Lemon Butter Chicken image

I love lemons on everything and created this quick and easy recipe one night. You can reduce the lemon juice for a less lemony taste. I use tenderloins for a shorter cooking time. It is even better if you have the time to marinate. The leftover juice is great served with rice or to dip with Texas Toast or rolls.

Provided by paynes

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 40m

Yield 4

Number Of Ingredients 8

1 tablespoon butter
⅓ cup Italian salad dressing
1 lemon, zested and juiced
1 tablespoon Worcestershire sauce
8 chicken tenderloins
lemon pepper to taste
garlic salt to taste
onion powder to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
  • Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
  • Bake 25 minutes in the preheated oven, or until chicken juices run clear.

Nutrition Facts : Calories 214.1 calories, Carbohydrate 6 g, Cholesterol 70.3 mg, Fat 11.2 g, Fiber 1.3 g, Protein 23.3 g, SaturatedFat 3.5 g, Sodium 581.5 mg, Sugar 2.2 g

AMAZING ITALIAN LEMON BUTTER CHICKEN



Amazing Italian Lemon Butter Chicken image

I got this recipe from the Allrecipes.com site. It is absolutely wonderful, but only should be eaten on occasion because of the amount of butter. I hope you enjoy it as much as my family does. It does take a little time to make, but it is well worth it.

Provided by reinecke53

Categories     Chicken Breast

Time 1h

Yield 5 serving(s)

Number Of Ingredients 16

1/4 cup white wine
5 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper
1/2 lb angel hair pasta
4 thin boneless skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
1/4 cup all-purpose flour
salt and pepper
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
2 teaspoons capers, drained
chopped fresh parsley (to garnish)

Steps:

  • 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.

Nutrition Facts : Calories 902.7, Fat 64.7, SaturatedFat 34.3, Cholesterol 200.6, Sodium 701.4, Carbohydrate 45.8, Fiber 3.9, Sugar 2.2, Protein 34.1

AMAZING ITALIAN LEMON BUTTER CHICKEN



Amazing Italian Lemon Butter Chicken image

About eight years ago, a dear Italian woman introduced me to this dish. She has since passed away and taken her recipes with her, as she had nothing written down. This is the closest of all my attempts to duplicate her lemon butter chicken recipe. It is delicious and easier to make than it looks.

Provided by URBANCHICK

Categories     Italian Recipes

Time 30m

Yield 6

Number Of Ingredients 16

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

Steps:

  • 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 659.6 calories, Carbohydrate 37.4 g, Cholesterol 155 mg, Fat 44.9 g, Fiber 2.9 g, Protein 26.8 g, SaturatedFat 25.4 g, Sodium 660.3 mg, Sugar 2.2 g

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