To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by about 1/3.
Add cream and simmer until mixture thickens (3 to 4 minutes).
Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.
To make chicken and pasta: Cook pasta and drain. Heat a small amount of oil and two tablespoons butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through.
Remove chicken from pan then add the remaining
ingredients to the pan. Heat until the mushrooms soften and are cooked then add the chicken back to the pan.
Right before serving:
Add half of butter sauce to chicken mixture and toss, adding more sauce if needed.
Place cooked pasta on each plate then put chicken mixture over pasta. Garnish with parsley if using.
(or you can just toss the pasta in a large bowl with the chicken, butter mixture then serve.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (329g)|
|Recipe Makes: 6|
|Calories from Fat: 268 (88%)|
|Amt Per Serving||% DV|
|Total Fat 29.8g||40 %|
|Saturated Fat 18.5g||92 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 109.6mg||34 %|
|Sodium 76.5mg||3 %|
|Potassium 284.3mg||7 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 6.4g|
|Protein 3.5g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 304
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