Ingredients
-
2
-
-
1
-
1/4
-
1/4
-
4
-
4
-
2
-
-
-
-
-
-
-
Directions
Buca Di Beppo Chicken With Lemon, Source: Chef Vittorio Renda, Buca di Beppo Source: KARE11 com , 10/6/2001, Made this to rave reviews! Only subbed Moscato for the Dry White so glad I made double recipe 🙂
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Steps
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1
Done
|
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. |
|
2
Done
|
Begin to Heat the Olive Oil in a 12 Inch Saut Pan on Med-High. |
|
3
Done
|
Pound the Chicken to About 1/4 Inch Thickness. |
|
4
Done
|
While Oil Is Getting Hot, Lightly Season Both Sides of the Chicken Breast With Salt. |
|
5
Done
|
Lightly Dust the Chicken Breast in the Flour, Shake Off Excess Flour. |
|
6
Done
|
Place Chicken in the Saut 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. |
|
7
Done
|
When Both Sides Are Nice and Brown, Add White Wine and Lemon Juice. |
|
8
Done
|
Continue to Cook For Approximately Two to Three Minutes. the Liquid Should Reduce Approximately Half. |
|
9
Done
|
Once the Liquid Is Reduced, Remove the Chicken Breasts from the Pan and Turn Off Heat. |
|
10
Done
|
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. |
|
11
Done
|
Finish the Sauce by Placing the Softened Butter in the Pan. Using Rubber Spatula, Work the Butter Into the Sauce as It Melts. |
|
12
Done
|
Add Capers to the Sauce. |
|
13
Done
|
Pour Sauce Directly on Top of Chicken Breasts. Garnish With Lemon Wedges. |
