Buca Di Beppo Chicken With Lemon Recipes

CHICKEN WITH LEMON BUTTER SAUCE

Steps:

• In a small saucepan, combine wine and garlic over medium heat. Bring wine to a boil, reduce heat to a simmer until wine is reduced in half, about 3 to 4 minutes. Pour through a strainer into a bowl to remove garlic.
• Rinse out saucepan, add butter and place over medium heat. When butter has melted return wine to pan along with cream and salt.
• Cut lemon and half and squeeze juice of one half into saucepan.. Bring to a boil and simmer 10 to 12 minutes.. Cover and remove from heat.
• Heat olive oil in a large skillet over medium-high heat.
• Coat each piece of chicken in flour and season with salt and pepper. Place in skillet and sauté about 4 minutes per side.
• Arrange chicken on a serving platter. Sprinkle with capers, and spoon sauce on top. Garnish with parsley and lemons if desired.

BUCA DI BEPPO CHICKEN WITH LEMON

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.

BUCA DI BEPPO'S CHICKEN WITH LEMON (AMAZING!)

Steps:

• 1. Cut 3 lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer.
• 2. Begin to heat the olive oil in a 12 inch saute pan on med-high.
• 3. Pound the chicken to about 1/4 thickness.
• 4. While the oil is getting hot, lightly season both sides of the chicken breast with salt.
• 5. Lightly dust the chicken breast in the flour, and shake off any excess flour.
• 6. Place the chicken in the saute pan, when the chicken turns golden brown, turn it over and brown the other side as well. It is important to brown both sides to insure that the chicken is completely cooked though.
• 7. When both sides are nice and brown, add the white wine, and lemon juice.
• 8. Continue to cook for approximately 2 to 3 minutes. The liquid should reduce approximately in half.
• 9. Once the liquid is reduced, remove the chicken breasts from the pan and turn off the heat.
• 10. Check to make sure the chicken breasts are cooked through by turning each piece over and cutting it halfway through with a knife. There should be no visible pink. (If the chicken is not completely cooked through, place in a 400 degree oven for 5 minutes to complete cooking.)
• 11. Finish the sauce by placing the softened butter in the pan. Using a rubber spatula, work the butter into the sauce as it melts. And add the capers.
• 12. Pour the sauce on top of the chicken breasts and spoon on remaining capers.

BUCA DI BEPPO'S CHICKEN WITH LEMON RECIPE

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 medium-high heat. While oil is getting hot, lightly season both sides of the chicken breasts with salt. Lightly dust the chicken breasts in the flour. Shake off excess flour. Place chicken in the sauté pan skin-side down. 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 in 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. Pour sauce directly on top of chicken breasts. Garnish with capers and lemon wedges. This recipe yields 2 servings.