BUCA DI BEPPO CHICKEN WITH LEMON
Make and share this Buca Di Beppo Chicken With Lemon recipe from Food.com.
Provided by Cook4_6
Categories Poultry
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish.
- Begin to heat the olive oil in a 12 inch sauté pan on med-high.
- Pound the chicken to about 1/4 inch thickness.
- While oil is getting hot, lightly season both sides of the chicken breast with salt.
- Lightly dust the chicken breast in the flour, shake off excess flour.
- Place chicken in the sauté pan; when the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through.
- When both sides are nice and brown, add white wine and lemon juice.
- Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.
- Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat.
- Check to make sure the chicken breasts are cooked by turning each piece of chicken over and cutting it halfway through with a knife. There should be no visible pink. If the chicken is not completely cooked through, place inches a 400 degree oven for five minutes to complete cooking.
- Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts.
- Add capers to the sauce.
- Pour sauce directly on top of chicken breasts. Garnish with lemon wedges.
Nutrition Facts : Calories 1197, Fat 87.6, SaturatedFat 36.9, Cholesterol 214.7, Sodium 359.1, Carbohydrate 64.6, Fiber 6.7, Sugar 4.7, Protein 39.2
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