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Buca di Beppo Chicken with Lemon Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Lemon butter sauce:
1/2 cup white wine
2 tsp minced garlic
1/2 cup (1 stick) butter
1/2 cup heavy cream
1/8 tsp salt
4 lemons

2 skinless chicken breasts, halved
1/4 cup all-purpose flour
1/4 cup extra light olive oil
1-1/2 tbsp capers
Directions:
Directions:
Preheat oven to 400º.

Prepare the lemon butter sauce by combining the wine and garlic in a small saucepan over medium heat. When the wine begins to boil, reduce the heat to a simmer and cook for 3 to 4 minutes or until the wine has reduced by about half. Pour the wine into a strainer to remove the garlic. While the wine drips through the strainer, rinse out the saucepan and place it back over medium heat. Add the butter. When the butter has completely melted, pour the strained wine back into the pan along with the heavy cream and salt. Slice one of the lemons to use as garnish. Squeeze the remaining 3 lemons and add the juice to the sauce. When it comes to a boil, reduce the heat and simmer for 10 to 12 minutes, or until thick and creamy. Cover and remove from heat. While the sauce simmers, pour the flour onto a plate. Coat each side of each chicken breast with a light dusting of flour. Shake off any excess. Heat the olive oil in a large saute pan over medium/high heat. Carefully slide each piece of chicken into the oil and saute for 4 minutes per side, or until lightly browned. If chicken is not completely cooked through, place in a 400-degree oven for five minutes to complete cooking. Arrange the chicken pieces on a serving platter. Sprinkle the capers over the top of the chicken, then spoon on the lemon sauce. Place lemon slices around the platter and serve.
Personal Notes:
Personal Notes:
I had never even used capers before and this recipe came out restaurant quality!

 

 

 

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