Buca Di Beppo Chicken With Lemon

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 chicken breasts, boneless, skinless (about 3/4 lb total)
• salt, to taste
• 1 cup flour
• 1/4 cup olive oil
• 1/4 cup wine
• 4 large lemons
• 4 ounces unsalted butter, softened
• 2 tablespoons capers

Recipe

• 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 begin to heat the olive oil in a 12 inch sauté pan on med-high.
• 3 pound the chicken to about 1/4 inch thickness.
• 4 while oil is getting hot, lightly season both sides of the chicken breast with salt.
• 5 lightly dust the chicken breast in the flour, shake off excess flour.
• 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 when both sides are nice and brown, add wine and lemon juice.
• 8 continue to cook for approximately two to three minutes. the liquid should reduce approximately half.
• 9 once the liquid is reduced, remove the chicken breasts from the pan and turn off heat.
• 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 finish the sauce by placing the softened butter in the pan. using rubber spatula, work the butter into the sauce as it melts.
• 12 add capers to the sauce.
• 13 pour sauce directly on top of chicken breasts. garnish with lemon wedges.