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It Needs More Butter!

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.

Yum!

Amazing Italian Lemon Butter Chicken

Prep Time: 10 Min | Cook Time: 20 Min | Makes: 6 servings

Ingredients:

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

Directions:

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.

Nutritional Info:

Amount Per Serving Calories: 660 | Total Fat: 44.9g | Cholesterol: 155mg Powered by ESHA Nutrient Database

Source: http://allrecipes.com/Recipe/Amazing-Italian-Lemon-Butter-Chicken/Detail.aspx?ms=1&prop25=75016583&prop26=DailyDish&prop27=2012-01-02&prop28=RecipeOption&prop29=FullRecipe&me=1

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Categories: Chicken, Fruit, Italian, Main Dish 2, Pasta, Recipes, vegetable3, Wine

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

20 Comments on “It Needs More Butter!”

  1. October 27, 2012 at 11:08 am #

    Honest, I can’t have a dish too buttery, I get diaherea. Sorry, TMI. I’m glad my body behaves this way because too much is not a good thing. Just a touch to stoke the taste.

    Stay healthy and lay the health foundation with decadence occasionally. :) I know my physique is partially due to my mother’s healthy (Asian) cuisine. The rest is cycling, etc. Paula Deane was nuts with all that deep fried food.

  2. October 27, 2012 at 11:08 am #

    Excellent recipe.I LOVE cooking with BUTTER AND CREAM.I just can’t eat them any more.

  3. October 27, 2012 at 11:13 am #

    Everything in moderation and of course, red wine helps balance out the butter and cream here in France – this recipe looks delicious.

  4. October 27, 2012 at 11:29 am #

    To qoute Julia Child “I just hate health food.” Its like a punishment, there is a difference between living and just existance.

  5. October 27, 2012 at 12:20 pm #

    I’m finding a whole new way to cook and eat while trying healthier alternatives – don’t feel like I’m suffering at all. Recently, I learned about using cocnut oil instead of butter for a healthier fat profile, and it tastes delicious. Not sure, though, that I’d use a cup of fat in any one recipe… Glad you liked it!

  6. October 27, 2012 at 3:15 pm #

    Butter is the food of the gods. Fact! :-D

  7. October 27, 2012 at 3:25 pm #

    I love me some butter but just to keep my arteries from clogging I try to use alternatives when I can (sigh)…Paula Deans recipes take it to a whole other level though – there should be horror stories about those “treats” listed above like, “you wont get through a bite of crispy creme bread pudding without massive cavities and a possible coranary, so I hope you have health insurance” just to scare people away! Your dish looks delish – I might try it with about half the butter :)

  8. October 27, 2012 at 4:20 pm #

    Butter! Deep sigh! What’s not to love? I can’t wait to try this recipe. I have a similar one called “Pheasant Phantasmagoria”. Gotta love alliteration. Waiting for pheasant so I can put the recipe in my blog.

  9. October 27, 2012 at 4:50 pm #

    Butter makes everything better and adding bacon just makes it awesome :-)

  10. October 27, 2012 at 7:27 pm #

    Hey Ranting Chef, you may get a kick out of my recent CPR Breakfast in Bed post – I made homemade butter! Yum! https://www.charlesprogers.com/blogs/archives/6587

  11. katrinaedwards
    October 27, 2012 at 9:25 pm #

    I wanna come and have a plateful of that..!! It looks marvelous… :)

  12. October 28, 2012 at 1:31 am #

    Way too rich for me.

  13. October 28, 2012 at 6:30 am #

    DECADENT! (I am NOT saying it as if it were a bad thing).

  14. October 28, 2012 at 7:18 am #

    My pancreas spasmed from insulin overproduction when I merely read the list of Paula Deen’s recipes. I mean…Fantasy fried cheesecake and velveeta chocolate fudge? Wow. I did not know those sort of recipes existed.

    Your buttery chicken-veg-pasta dish looks delish and would also get the seal of approval from my three kids (although, in all honesty, I’d probably try to cut back on the butter if I make it for them).

  15. October 28, 2012 at 10:02 am #

    On our recent trip to Europe we took a cooking class with Chef Villard in Lyon and he told us that butter is not always the choice of fat with all french, the fat depends on which region you are in; some cook with olive oil.
    I suppose eating like this recipe wouldn’t hurt once in a while.

    • October 28, 2012 at 9:02 pm #

      In South Texas, our alternative to butter is manteca (lard). It works in a number of recipes. There’s actually a new cookbook out. I haven’t bought it YET!

  16. October 28, 2012 at 10:46 pm #

    Cooking with butter tastes much better than margarine or other hybrid chemical compounds, whose names we cannot pronounce. It’s probably wise to alternate with olive oil & to keep things in moderation. Your recipes–both photographs & narrative directions–allow nutrition to go well beyond just eating. Enjoy them very much. Thanks for sharing.

  17. October 29, 2012 at 12:46 pm #

    Anything with butter AND wine is fabulous in my book! Can’t wait to try this! :)

  18. October 30, 2012 at 4:20 am #

    I love butter, but I just can’t do Paula Dean food. It’s like she deliberately takes unhealthy dishes and tries to make them even MORE unhealthy. I get a horrible stomach ache just watching her cooking show. So I don’t.

Trackbacks/Pingbacks

  1. Guest Blog: Pasta alla Puttanesca | Rantings of an Amateur Chef - March 16, 2013

    [...] Antipasta Salad, Lemon Butter Chicken [...]

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