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Add a photoTart and tangy lemon butter sauce with champagne over chicken, mushrooms, bacon and pasta
Ingredients
- 1/4 cup champagne
- Juice from 2 lemons
- 2 cloves garlic, minced
- 5 tbsp heavy cream
- 1/4 cup butter, chilled
- 1/2 lb spaghetti
- 4 skinless/boneless chicken breast halves, pounded to 1/4 inch
- thickness
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 1/4 cup Italian bread crumbs
- 4 oz bacon
- 6 oz mushrooms
Directions
- Sauce
- Pour the champagne and lemon juice into a saucepan over medium heat
- Cook at a low boil until the liquid is reduced by 1/3
- Sit in cream and simmer until it thickens
- Gradually add the chilled butter, stirring until completely incorporated
- Season with salt & pepper
- Remove from heat and keep warm
- Pasta
- Bring a large pot of lightly salted water to boil
- Add pasta and cook as directed
- Drain and set aside
- Chicken
- Coat chicken with breadcrumbs and grill until cooked (the original
- recipe calls for you to fry the breasts in hot oil.)
- In skillet, stir bacon, mushrooms and garlic in olive oil until
- mushrooms are soft and bacon is cooked
- Cut the chicken breasts into bit-size strips and add them to the skillet with mushroom mixture
- Stir half the lemon butter sauce into chicken mixture
- Taste and adjust seasonings if needed
- Stir in additional lemon butter sauce as desire
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 4 servings | |
| Calories 685 | |
| Calories from Fat 401 | 59% |
| Total Fat 45.24g | 57% |
| Saturated Fat 20.73g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 459mg | 19% |
| Potassium 402mg | 11% |
| Total Carbs 51.49g | 14% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.16g | 3% |
| Protein 16.21g | 26% |
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