Prep 20 mins
Cook 30 mins
This is a copy cat that I found online.
Lemon Butter Sauce
- 113.39 g lemon juice
- 56.69 g white wine
- 113.39 g heavy cream
- 453.59 g butter (4 sticks)
Chicken and Pasta
- 6-8 chicken breasts (3-ounces each)
- oil, for sauteing chicken
- butter, for sauteing chicken
- 650.62 ml flour, seasoned with salt and pepper, for dredging
- 170.09 g pancetta, cooked
- 340.19 g mushrooms, sliced
- 340.19 g artichoke hearts, sliced
- 14.79 ml capers
- 453.59 g cappellini pasta, cooked
- chopped parsley, for garnish
- To make the sauce:.
- Heat the lemon juice and white wine in a saucepan over medium heat.
- Bring to a boil and reduce by one-third.
- 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.
- Add remaining ingredients to pan.
- Heat until mushrooms soften and are cooked. Add chicken back to pan.
- To serve:.
- Place cooked pasta on each plate.
- Add half of butter sauce to chicken mixture and toss.
- Taste and adjust. Add more sauce if needed.
- Place chicken mixture over pasta.
- Add a little more sauce to each.
- Garnish with parsley.
While I've never been to Macaroni Grill, this recipe deserves all the 5 star reviews it's gotten and more. While it was a little involved to make the end result was more than worth it. I did make a few minor adjustments made on other reviewers comments and personal preferance but not enough to really change the recipe much and feel it'd be just as good as directed. Cut the recipe in half for me and DH, my chicken breasts were really large so pounded them thin to make sure they would cook through, added onion and garlic to the saute and when mixing an extra tablespoon of capers as we just love them and wanted to really taste them. Also, a larger adjustment was that I just could NOT bring myself to make this with a full pound of butter and serve to my family so cut that in half - thinking if it didn't thicken I'd just use some corn starch. Well, not a problem - it still turned out wonderful and DH is already asking if there's any left overs. This is truly a company worthy dish that I'd be proud to serve.
There is way too much butter in this recipe. We have had this many times at Macaroni Grill....and when making based on this recipe, we only used 1/4 stick of butter, Not 4 sticks.<br/>Way too much. Otherwise, this recipe is great......
This sauce is a modern rendition of Julia Child's Buerre Blanc sauce. The acidic base of the reduced lemon and wine is what helps hold the butter in suspension. Now days we add cream to stabilize it and make it easier on us. Don't microwave it to rewarm it. It breaks down. Reheat gently and wisk till smooth. If it becomes broken (butter separates from lemon/wine base) you can fix it by heating it and wisking in a bit more !!BUTTER!! If you reduce the butter in the recipe your sauce will be much more acidic. Yes it is rich. But it is intense, and you don't need much. (I know you want to dunk your bread in it, but try to resist.)