Buca Di Beppo Chicken With Lemon

Recipe by Cook4_6
READY IN: 30mins




  • 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.