Italian Lemon Butter Chicken

For Christmas, Larry got me yet another cookbook, The Best of Secret Restaurant Recipes. At first, I really didn’t care for it much at all, since I really don’t eat at most of the restaurants it features. But I have to say the cookbook is beginning to grow on me a bit. Of course, just like with any other recipe, I always make it my own by making additions and deletions as I see fit.

Another one of the recipes I chose from the book was based on the lemon butter chicken recipe from Carrabbas. I actually do like that restaurant quite a bit, and have enjoyed this dish many times.

My additions were subtle. Instead of using sun-dried tomatoes, I used regular grape tomatoes. I added some spinach, lemon olive oil and capers. I did not have goat cheese, so just used shredded mozzarella instead and I served it all over angel hair pasta. I like my additions, and as usual, I tend to like my own creations more than most restaurant versions anyway. 🙂

Italian Lemon Butter Chicken

1 1/2 -2 lbs chicken breasts

salt & pepper to taste

olive oil

lemon olive oil, optional

6 TBSP butter, divided

1/2 cup onion, diced

1 TBSP garlic

2 cups fresh spinach, chopped

1 cup grape tomatoes, quartered

1 cup dry white wine

1/4 cup lemon juice

1-2 tsp capers

mozzarella or goat cheese for topping

fresh basil, chiffonade

Pat the chicken dry with a paper towel, then place in plastic wrap. Pound the chicken a bit to make all the pieces roughly about the same size.

Add coarse salt and fresh ground black pepper to both sides of the chicken. Get a skillet very hot, then add the olive oil and lemon olive oil. Carefully add the chicken pieces and cook for about 6 minutes per side or until evenly browned. Remove the chicken and set aside.

Cut the butter into pieces. Add 1 TBSP of butter to the oil and add the onions. Cook for about 2 minutes or until the onions are translucent. Then add the garlic and cook for an additional minute.

Add the wine, bring to a boil, then reduce the heat to a simmer and continue to cook for about 10 minutes or the liquid has reduced by about half.

Add the rest of the butter, 1 TBSP at a time, stirring or whisking after each addition. Add the spinach, capers and tomatoes and continue to cook for about 3-5 minutes or just until the spinach has started to wilt. Re-add the chicken at this point too and cook just long enough to heat the chicken. Coat it with the sauce. Do not overcook it.

When everything is ready, serve it over cooked angel hair pasta. Add the pasta to the plate, add some of the sauce and vegetables on top of the pasta and then add the chicken. Top with the cheese and add more of the sauce and vegetables on top again. Add some fresh chopped basil and mangia. !Buon Appetito! This is a very light dish, so a light, dry white wine is the perfect paring, preferably the same wine used for the sauce.

Once again, this is eating your favorite restaurant foods at a fraction of the cost, enjoying them in your own home. Same great foods, but not nearly as expensive. Right now, I think we all need to find ways that will help us stretch our $$$ as much as possible. This is one easy, delicious way to help do just that. 🙂

Have a great day Everyone and make everyday great. Stay safe and stay well. ‘Til next time.