Buca Di Beppo's Chicken With Lemon
I have been CRAVING this recipe for a few weeks now and finally found the recipe online. It was incredibly easy to prepare and was delicious...just like at the restaurant. It looks nice and fancy too so a great dish to make for guests. 2 boneless skinless chicken breasts (6 oz ea) Salt to taste 1 cup flour 1/4 cup olive oil 1/4 cup white wine 4 lrg lemons 1/2 stk unsalted butter softened A small handful drained capers 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 saute 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 saute 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 complete