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Main dish

Chicken Parm-Stuffed Bell Peppers

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Chicken Parm-Stuffed Bell Peppers
Chicken Parm-Stuffed Bell Peppers
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • nonstick cooking spray, for greasing
  • 2 lb chicken breast, diced (910 g)
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons dried oregano
  • 2 teaspoons garlic powder
  • 2 teaspoons dried rosemary
  • 2 teaspoons onion powder
  • 2 cups all purpose flour (250 g)
  • 6 large eggs, beaten
  • 3 cups plain breadcrumbs (345 g)
  • 9 bell peppers, halved lengthwise, seeds and ribs removed
  • 3 cups marinara sauce (720 mL)
  • 1 cup parmesan cheese, grated (110 g)
  • 32 oz fresh mozzarella cheese, sliced (905 g)
Instructions
  1. Preheat the oven to 400°F (200°C). Set a wire rack over a baking sheet. Grease another baking sheet with nonstick spray.
  2. In a medium bowl, combine the chicken, salt, pepper, oregano, garlic powder, rosemary, and onion powder, and toss until evenly coated.
  3. Add the flour, eggs, and bread crumbs to 3 separate medium bowls. Coat a few pieces of chicken at a time in the flour, then the eggs, then the bread crumbs. Once coated, transfer to the wire rack.
  4. Bake for 25 minutes, or until golden brown.
  5. Arrange the bell peppers, cut-side up, on the greased baking sheet.
  6. Spoon half of the marinara sauce into the peppers. Sprinkle half of Parmesan over the marinara. Add a few pieces of chicken to each pepper, then spoon over the rest of the marinara sauce, and sprinkle with the rest of the Parmesan. Top each pepper with couple slices of mozzarella.
  7. Bake for 25 minutes, or until the cheese is melted and the peppers have softened.
  8. Serve immediately.
  9. Enjoy!

Watch the recipe video here:

This is the good kind of full ? FULL RECIPE: https://tasty.co/recipe/chicken-parm-stuffed-bell-peppers

Posted by Tasty on Monday, April 22, 2019

Main dish

A Fresh Lemony Take on the On-Going Poke Cake Phenomenon with Lemon Burst Poke Cake

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A Fresh Lemony Take on the On-Going Poke Cake Phenomenon with Lemon Burst Poke Cake
Following the poke cake phenomenon, I wanted to try a recipe by Melissa's Southern Style Kitchen that adds fresh flavors to this yummy trend! Lemon meringue being my all time favorite pie, I knew this would inspire me to create delicious poke cake! This Lemon Burst Poke Cake has all the fresh flavor that comes with lemons, especially the addition of the zest which really gives it that burst. Laying on top is another level of lemony indulgence, lemon white chocolate cream cheese frosting!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Cake:
  • 1 box Golden Vanilla cake mix, plus water, oil, eggs.
  • 1 tablespoon lemon zest
  • 1 (3.4-oz) box instant lemon pudding
  • 2 cups milk
Frosting:
  • 8-oz cream cheese, softened
  • 2 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure lemon extract
  • 1 pint heavy cream
  • 3 tablespoons lemon zest, divided
Instructions
  1. Prepare the cake mix per the package instructions using the amounts of water, oil and eggs called for. Add 1 Tbsp fresh lemon zest. Bake in a 9 x 13-inch cake until a toothpick inserted into the center comes back clean.
  2. Remove from the oven and immediately poke holes using the back of a wooden spoon or similar over the cake.
  3. In a medium size mixing bowl whip the pudding mix and milk until thickened but still pourable.
  4. Spread over the cake gently pushing into the holes. Cool completely.
  5. To make the frosting, in a medium size mixing bowl using an electric mixer cream together the cream cheese, powdered sugar, lemon juice and lemon extract.
  6. Add the cream continuing to beat until fluffy and fully combined. Mix in 2 Tbsp lemon zest by hand.
  7. Frost the top of the cake and garnish with the remaining lemon zest.

Watch the recipe video here:

Lemon Burst Poke Cake is packed with delicious lemon flavorRecipe: http://sha.red/cyKsz

Posted by Shared Food on Monday, April 22, 2019

Main dish

Hainanese Chicken Rice

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Hainanese Chicken Rice
Hainanese Chicken Rice
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
HAINANESE CHICKEN
  • 3 lb whole chicken, giblets removed (1.3 kg)
  • ¼ cup kosher salt, divided (60 g)
  • 4 inch pieces fresh ginger, peeled and cut into ¼-inch (6 mm) slices
  • 1 bunch fresh scallion
  • 1 gal cold water, plus more as needed (3.7 L)
  • 2 tablespoons sesame oil
HAINANESE RICE
  • ¼ cup sesame oil (60 mL)
  • 2 tablespoons chicken fat, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon kosher salt
  • 2 cups long grain rice, rinsed and drained (400 g)
  • 2 cups reserved chicken poaching broth (480 mL)
CHILI SAUCE
  • 2 tablespoons sambal
  • 2 tablespoons sriracha
  • 2 teaspoons sugar
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon lime juice
  • 2 tablespoons reserved chicken poaching broth
GINGER GARLIC SAUCE
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons garlic, finely minced
  • kosher salt, to taste
  • 3 tablespoons peanut oil
  • 1 tablespoon rice vinegar
SOY DIPPING SAUCE
  • reserved fried garlic and ginger
  • 1 tablespoon oyster sauce
  • 3 tablespoons dark sweet soy sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoons reserved chicken poaching broth
  • 2 cucumbers, thinly sliced, for serving
  • 1 bunch fresh cilantro, for serving
Instructions
  1. To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
  2. Remove any excess fat from the chicken and set aside for later.
  3. Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
  4. Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
  5. Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
  6. Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
  7. After it’s cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
  8. In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
  9. Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
  10. Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
  11. While the rice is cooking, carve the chicken for serving.
  12. Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
  13. Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
  14. Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
  15. Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
  16. Enjoy!

Watch the recipe video here:

Niki made her recipe for Hainanese Chicken Rice and it's SO DELICIOUS! ✨FULL RECIPE: https://tasty.co/recipe/hainanese-chicken-rice

Posted by Tasty on Saturday, April 20, 2019

Main dish

Instant Pot Hearty Meat Lasagna

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Instant Pot Hearty Meat Lasagna
This amazing lasagna couldn’t be more delightful.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Meat Mixture:
  • 1 lb lean ground beef, preferably 93% lean
  • ½ tbsp kosher salt
  • ½ tsp each garlic powder, onion powder, Italian seasoning, pepper
Cheese Mixture:
  • 1 cup ricotta cheese (or cottage cheese)
  • 1 egg, beaten
  • ½ cup mozzarella cheese, shredded
  • ½ cup parmesan cheese, grated
  • 1½ tsp each garlic powder, onion powder, Italian seasoning
  • ½ tsp each salt and pepper
  • ¼ cup fresh parsley, chopped (optional, but adds freshness)
For Layering:
  • 1 24 oz jar pasta sauce
  • 5-6 no-boil lasagna noodles
  • ½ cup mozzarella cheese, shredded
  • ½ cup parmesan cheese, grated
For Pot:
  • 1½ cups water
Instructions
  1. Using the display panel select the SAUTE function. Add all ingredients of the Meat Mixture and cook, breaking up the meat as you go, until no pink remains. Drain and set aside.
  2. In a large bowl, combine all ingredients in the Cheese Mixture until uniform in consistency. Set aside.
  3. Coat a 1.5 qt casserole or 7” x 3” pan with non-stick spray (this pan gives the prettiest results: https://amzn.to/2CHSu8K)
  4. Put a single layer of no-boil noodles in the bottom of the pan, breaking as necessary to fit. Press down gently.
  5. Pour ⅓ of the pasta sauce evenly over the noodles, spreading all the way to the sides.
  6. Spread ½ of the meat mixture over the sauce, then ½ of the cheese mixture, spreading all the way to the sides.
  7. Repeat steps 4, 5 and 6.
  8. Pour the remaining ⅓ of the pasta sauce evenly over the noodles, then top with ½ cup each mozzarella and parmesan cheeses.
  9. Coat one side of a piece of foil with non-stick spray and loosely cover, spray-side down.
  10. Rinse the pot, add 1½ cups of water and put in the steam rack. Place the casserole or pan on the trivet.
  11. Secure the lid, making sure the vent is closed.
  12. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 22 minutes.
  13. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  14. Carefully remove the pan from the Instant Pot and remove the foil, replacing any cheese that sticks
  15. Set pan under the broiler until cheese begins to brown, about 5 minutes.
  16. Remove pan to cooling rack and let it sit for 10-15 minutes to firm up.
  17. Serve directly from pan, or if using springform pan, set on a plate and carefully release the latch, remove ring.

Watch the recipe video here:

This amazing lasagna couldn’t be more delightful.RECIPE: http://chopsecrets.com/instant-pot-hearty-meat-lasagna/

Posted by Chop Secrets on Saturday, April 20, 2019

Main dish

Instant Pot Crustless Meat Lover’s Quiche

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Instant Pot Crustless Meat Lover’s Quiche
Fluffy eggs that are never dry, always moist and tasty.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup cooked and crumbled sausage
  • 4 slices bacon, cooked and crumbled
  • ½ cup ham, diced
  • 1 cup + ⅓ cup sharp cheddar cheese, shredded (divided)
  • 2 large green onions, sliced thin
  • 6 large eggs, beaten
  • ½ cup milk
  • 1 cup water
  • Additional green onion for garnish (optional)
Instructions
  1. Mix together the meats, 1 cup cheese and green onion in the bottom of a 1.5 quart oven-proof casserole (this one fits perfectly: https://amzn.to/2OXT8Bw)
  2. In a large bowl, thoroughly whisk together eggs and milk. Pour egg mixture over meat mixture and stir to combine. Cover loosely with foil–do not seal.
  3. Pour one cup of water in the Instant Pot and insert the steam rack. Use a foil sling to carefully lower the casserole on to the steam rack.
  4. Secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  6. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  7. Carefully remove the casserole and top with remaining ⅓ cup cheese. Set under the broiler for 3-5 minutes until cheese begins to brown lightly. Serve immediately.

Watch the recipe video here:

Fluffy eggs that are never dry, always moist and tasty.RECIPE: http://chopsecrets.com/instant-pot-crustless-meat-lovers-quiche/

Posted by Chop Secrets on Friday, April 19, 2019

Main dish

Cheddar-Crusted & Bacon Broccoli Quiche

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Cheddar-Crusted & Bacon Broccoli Quiche
Saving this Cheddar-Crusted Bacon Broccoli Quiche for a perfect weekend brunch ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 ½ cups shredded cheddar cheese, divided (250 g)
  • 1 cup unsalted butter, 2 sticks, room temperature (230 g)
  • 2 cups all-purpose flour, plus more for dusting (250 g)
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 2 ½ teaspoons salt, divided
  • 5 tablespoons ice water
  • 4 strips bacon
  • 2 cups small broccoli floret (300 g)
  • 6 large eggs
  • 1 cup milk (240 mL)
  • ½ teaspoon pepper
SPECIAL EQUIPMENT
  • pie weights, coffee beans, or dried beans
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Add 2 cups (200 g) of cheddar cheese and the butter to a large bowl. Mix to combine with an electric hand mixer or stand mixer.
  3. Add the flour, paprika, garlic powder, and 2 teaspoons salt and mix well. Add 3 tablespoons of ice water and mix. Add the remaining ice water 1 tablespoon at a time. The dough should hold together when pinched, but crumble apart if you break it up in your hand. If it seems too dry, add a bit more ice water.
  4. Transfer the dough to a clean surface and knead with your hands until it comes together. Shape the dough into a disc, then wrap in plastic wrap and chill in the refrigerator for 30 minutes.
  5. Lightly flour a clean surface and roll out the dough into a circle about ⅛ inch (8 mm) thick. Carefully transfer the crust to a 9½-inch (24-cm) glass pie dish.
  6. Trim the edges (save the trimmings to make crackers!). Poke holes in the bottom of the crust with a fork, then use the tines to crimp the edges. Line the dough with parchment paper and fill with pie weights.
  7. Bake for 30 minutes, until the edges are crisp.
  8. While the crust is baking, prepare the fillings. In a large skillet over medium-high heat, cook the bacon until crisp, 5-7 minutes. Using tongs, remove the bacon from the skillet and let drain on paper towels until cool enough to handle.
  9. Add the broccoli to the skillet and cook until lightly browned, about 5 minutes. Remove the pan from the heat.
  10. Chop the bacon.
  11. Remove the pie weights from the crust, then add the broccoli and chopped bacon to the center. Sprinkle with the remaining shredded cheddar cheese.
  12. In a medium bowl, lightly beat the eggs. Add the milk, remaining ½ teaspoon salt, and the pepper. Whisk to combine.
  13. Pour the egg mixture over the fillings in the crust.
  14. Bake for 35-40 minutes, or until the eggs are set and the top is lightly browned. Cover the edges with tinfoil if they are starting to burn.
  15. Let the quiche cool for 15 minutes before slicing and serving.
  16. Enjoy!

Watch the recipe video here:

Saving this Cheddar-Crusted Bacon Broccoli Quiche for a perfect weekend brunch ?Get The Recipe: https://tasty.co/recipe/cheddar-crusted-bacon-broccoli-quiche

Posted by BuzzFeed Food on Friday, April 19, 2019

Main dish

Baileys Chocolate Hot Cross Buns

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Baileys Chocolate Hot Cross Buns
These delicious and more-ish buns are a wonderful twist on an Easter classic, made smooth and luxurious by copious use of Baileys Chocolat Luxe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 100ml milk
  • 100ml Baileys Chocolat Luxe
  • 6g dried yeast
  • 1 tsp sugar
  • 420g bread flour
  • 30g cocoa powder
  • 100g cold butter, cut into small cubes
  • ½ tsp salt
  • 45g sugar
  • 2 eggs
  • 150g milk chocolate chips
  • 4 tbsp plain flour
  • 3 tbsp Baileys Original
  • Sugar syrup, to glaze
Instructions
  1. Heat the oven to 200C/400C.
  2. Add the milk and Baileys Chocolat Luxe to a jug and heat in the microwave for 1 min. Leave to cool to blood temperature, then add the yeast and 1 tsp of the sugar and stir to combine. Leave the yeast to bloom for 5 mins.
  3. Add the flour, cocoa, salt and butter to a large mixing bowl and rub in the butter until the mixture has the texture of fine breadcrumbs. Add the sugar, then make a well in the middle and add the 2 eggs and the milky yeast mixture. Bring the mixture together into a soft dough, then turn out onto a floured work surface and knead for 10 mins until the dough is smooth and stretchy. Place in a lightly greased bowl, cover in cling film and leave to proof somewhere warm for a couple of hours, or until the dough has doubled in size.
  4. Tip the dough out onto a floured surface and spread out into a rectangle. Sprinkle with the chocolate chips and knead again so that they are evenly dispersed.
  5. Divide the dough into 8 equal pieces, shape into buns, place on a lined tray and cover with cling film until doubled in size again, about another hour.
  6. Mix the flour with enough Baileys Original to form a stiff paste. Score the top of each bun with a cross and pipe the flour paste into the crosses. Bake for 20-25 mins until risen and smelling lovely and chocolately. Place on a wire rack and brush with sugar syrup, then leave to cool.
  7. Serve halved and toasted with lots of butter and enjoy!

Watch the recipe video here:

Baileys Chocolate Hot Cross Buns

Posted by Twisted on Thursday, April 18, 2019

Main dish

Instant Pot Bacon BBQ Meatloaf and Mashed Potatoes

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Instant Pot Bacon BBQ Meatloaf and Mashed Potatoes
This one-pot meal is everything you need for a hearty dinner.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 pounds yellow potatoes, skin on, quartered
  • 1 cup chicken broth
  • 1 bay leaf
Meatloaf Mixture:
  • 1½ pounds ground beef (preferably 93% or leaner)
  • 1 cup breadcrumbs
  • 2 eggs, beaten
  • 2 tbsp parsley, finely chopped (or 2 tsp dried)
  • 2 tsp each garlic powder, onion powder
  • 1 tsp each kosher salt, pepper
  • ½ cup honey bbq sauce
  • 4 pieces bacon, cooked and crumbled
To Finish:
  • ¼ cup honey bbq sauce
  • 1 cup half and half
  • 4 tbsp butter
  • ¾ cup sour cream
  • 1 tsp garlic powder
  • Kosher salt and pepper to taste
  • Additional cooked and crumbled bacon for garnish
Instructions
  1. Place potatoes in the bottom of the pot in an even layer. Add the bay leaf and chicken broth. Place the steam rack on top of the potatoes.
  2. In a large bowl thoroughly combine the Meatloaf Mixture ingredients.
  3. Gently press the meatloaf into a 6-cup bundt pan (we love this one: https://amzn.to/2RNympZ) and cover loosely with foil–do not seal.
  4. Use a foil sling to lower the bundt pan on to the steam rack, then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 22 minutes.
  6. When the time is up, quick-release the remaining pressure. Remove the bundt pan and brush the top with ¼ cup bbq sauce, then set under broiler for 5-7 minutes until sauce is bubbly and caramelized.
  7. Meanwhile, remove bay leaf and add half-and-half, butter, garlic powder and salt and pepper to the pot. Mash to your desired texture.
  8. Slice the meatloaf, top with additional crumbled bacon. Serve with the potatoes.

Watch the recipe video here:

This one-pot meal is everything you need for a hearty dinner. RECIPE: http://chopsecrets.com/instant-pot-bacon-bbq-meatloaf-and-mashed-potatoes/

Posted by Chop Secrets on Thursday, April 18, 2019

Main dish

Instant Pot Russian Garlicky Beef and Rice

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Instant Pot Russian Garlicky Beef and Rice
An extra helping of roasted garlic is the magic of this dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup olive oil
  • 1 lb beef stew meat cut into ¾″ pieces
  • 4 tbsp butter
  • 1 large onion, finely diced
  • 1½ cups shredded carrots
Seasoning Mixture:
  • 1 tbsp kosher salt
  • ½ tsp black pepper
  • ½ tsp each cumin, paprika, coriander
  • 2 bay leaves
  • 2½ cups brown rice, rinsed
  • 2 whole heads garlic, unpeeled, top ⅓ removed to expose cloves
  • 3 cups hot water
  • ½ cup chopped italian parsley (optional)
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  2. When oil gets hot, brown the meat for 5 minutes.
  3. Add butter and onion to the pot and saute until onion is soft, 3-4 minutes.
  4. Add carrots and Seasoning Mixture ingredients and cook for 5 minutes more, using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add bay leaves, then spread rinsed rice in an even layer over the top of the vegetables–do not stir.
  6. Push garlic heads, cut side down, into the rice until they are halfway submerged.
  7. Slowly pour the hot water directly over the garlic cloves to soften.
  8. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  9. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  10. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  11. Carefully remove the garlic heads and set aside. Remove bay leaves bay leaves and discard. Stir rice mixture to combine.
  12. Squeeze the garlic cloves back into the pot, add chopped parsley (optional) and stir to combine. Serve warm

Watch the recipe video here:

An extra helping of roasted garlic is the magic of this dish.RECIPE: http://chopsecrets.com/instant-pot-russian-garlicky-beef-and-rice/

Posted by Chop Secrets on Tuesday, April 16, 2019

Main dish

Amazing Italian Lemon Butter Chicken

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Amazing Italian Lemon Butter Chicken
About eight years ago, a dear Italian woman introduced me to this dish. She has since passed away and taken her recipes with her, as she had nothing written down. This is the closest of all my attempts to duplicate her dish. It is delicious and easier to make than it looks.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Lemon Butter Sauce:
  • ¼ cup white wine
  • 5 tablespoons fresh lemon juice
  • 5 tablespoons heavy cream
  • 1 cup butter, chilledsalt and pepper to taste
Chicken and Pasta:
  • ½ pound dry farfalle (bow tie) pasta
  • 4 skinless, boneless chicken breast halves - pounded to ¼ inch thickness
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ¼ cup all-purpose floursalt and pepper to taste
  • 4 ounces bacon6 ounces mushrooms, sliced
  • 6 ounces artichoke hearts, drained and halved
  • 2 teaspoons capers, drainedchopped fresh parsley for garnish
Instructions
  1. 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 ⅓. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Watch the recipe video here:

Amazing Italian Lemon Butter Chicken: https://trib.al/eEG7qYW

Posted by Allrecipes on Monday, April 15, 2019