Cooking with butter has been around since…well….butter. The French have made a whole cuisine out of it. Millions of tons of seafood have been dipped in it. Of the last few years, the standard-bearer for butter has been none other than Paula Deen.
Despite the announcement she made within the last year about having diabetes and starting to cook healthier, the evidence of her decadent cooking remains. Back in January, Time.com showcases nine of Paula’s most gluttonous recipes.
- Ultimate Fantasy Deep Fried Cheesecake – continuing the tradition of deep fried southern foods.
- The Lady’s Brunch Burger – Think the bun is full of carbs? No bun here, just two glazed doughnuts in their place.
- Twinkie Pie – Hey, there’s fruit in it!
- Deep Fried Lasagna – Italy meets the deep fried south once again.
- Chocolate Cheese Fudge – Velveeta cheese chocolate fudge? Ewwww.
- Fat Darrell – A French Fry, Chicken Finger and Mozzarella stick sandwich
- Krispy Kreme Bread Pudding – 4800 calories of doughnuts alone.
- Deep Fried stuffing on a stick – This sounds like the right side dish to a deep fried Thanksgiving turkey
- Paula’s Fried Butter Balls – In case the butter is too thick to just take it via IV
When I served this my youngest son exclaimed that it was excellent. My reply was that with a whole cup of butter, it better be!
I started with thin sliced chicken breasts.
A light coating of flour and spices.
Making the sauce. The cup of butter sauce.
Frying up the chicken.
When it was almost done, I cut it up and returned it to the pan a bit.
Time for the veggies.
A great looking dish.
Amazing Italian Lemon Butter Chicken
Prep Time: 10 Min | Cook Time: 20 Min | Makes: 6 servings
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
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.
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 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.
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.
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.
Amount Per Serving Calories: 660 | Total Fat: 44.9g | Cholesterol: 155mg Powered by ESHA Nutrient Database