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    You are in: Home / Recipes / Buca Di Beppo Chicken With Lemon Recipe
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    Buca Di Beppo Chicken With Lemon

    Buca Di Beppo Chicken With Lemon. Photo by goldendally

    1/1 Photo of Buca Di Beppo Chicken With Lemon

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Cooks4_6's Note:

    Source: Chef Vittorio Renda, Buca di Beppo Source: , 10/6/2001

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    Units: US | Metric


    1. 1
      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. 2
      Begin to heat the olive oil in a 12 inch sauté pan on med-high.
    3. 3
      Pound the chicken to about 1/4 inch thickness.
    4. 4
      While oil is getting hot, lightly season both sides of the chicken breast with salt.
    5. 5
      Lightly dust the chicken breast in the flour, shake off excess flour.
    6. 6
      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.
    7. 7
      When both sides are nice and brown, add white wine and lemon juice.
    8. 8
      Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.
    9. 9
      Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat.
    10. 10
      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. 11
      Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts.
    12. 12
      Add capers to the sauce.
    13. 13
      Pour sauce directly on top of chicken breasts. Garnish with lemon wedges.

    Ratings & Reviews:

    • on April 28, 2012


      First time I had this was at my daughter's wedding reception and had to find the recipe. Made it quite a few times over the years and it's always a hit. I double the recipe to make sure that there are leftovers :-)

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    • on January 26, 2011


      I've made this a couple of times and it still is a good recipe, especially for company. I find it just barely makes enough sauce for over the chicken. This last time I had to use bottled lemon juice and would have preferred fresh cut lemons. The Buca Di Beppo's closed in Daytona Beach so now I have to do it myself.

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    • on January 19, 2010


      Fantastic! Used a pound and a half of of chicken, potato starch in place of flour (to eliminate gluten) and juiced one more lemon. Wished I had leftover. This is definitely going into my recipe rotation.

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    Read All Reviews (5)


    Nutritional Facts for Buca Di Beppo Chicken With Lemon

    Serving Size: 1 (497 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1196.9
    Calories from Fat 788
    Total Fat 87.6 g
    Saturated Fat 36.9 g
    Cholesterol 214.7 mg
    Sodium 359.1 mg
    Total Carbohydrate 64.5 g
    Dietary Fiber 6.6 g
    Sugars 4.7 g
    Protein 39.2 g

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