My husband introduced me to this yummy Italian restaurant called Buca di bepo...and this is his all time favorite meal from there! I am making this tomorrow, so I hope it tastes as good as Buca's!
- 2 chicken breasts, boneless, skinless (about 3/4 lb total)
- salt, to taste
- 1 cup flour
- 1/4 cup olive oil
- 1/4 cup white wine( I substituted this with chicken broth)
- 4 large lemons
- 4 ounces unsalted butter, softened
- 2 tablespoons capers
1Cut 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.
2Begin to heat the olive oil in a 12 inch sauté pan on med-high.
3Pound the chicken to about 1/4 inch thickness.
4While oil is getting hot, lightly season both sides of the chicken breast with salt.
5Lightly dust the chicken breast in the flour, shake off excess flour.
6Place 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.
7When both sides are nice and brown, add white wine and lemon juice.
8Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.
9Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat.
10Check 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.
11Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts.
12Add capers to the sauce.
13Pour sauce directly on top of chicken breasts. Garnish with lemon wedges.