Chicken with Lemon Butter Sauce

Have you ever been to Buca di Beppo? I have, once or twice. If you go there, you need to try their Chicken with Lemon Butter Sauce. I don't know if that is exactly what the dish in the actual restaraunt is called, but it's something like that. Chicken with Lemon Sauce. Chicken with Lemon Butter sauce. Lemony-buttery chicken.

Anyhow, I found this recipe online and it turned out to be almost as delicious as the real thing at the restaraunt. Give it a try!

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

Cut three lemons in half and squeeze 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 to 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.


My notes: I was a little too chicken (ha ha) to go to the liquor store to buy real white wine, so I used white cooking wine from the grocery store instead. I don't know what the difference is and so I figured my taste buds wouldn't know what the difference is either.

I know there are some food fussers out there who think that capers are gross. Well, guess what, they're not. But if you don't like capers, leave them out. They just add a little bit of kick to the already tart lemon sauce.

Also, if you're confused, 4 oz. of butter? That's one entire stick of butter. A little too much butter, you say? No siree. It's ok, you can splurge on this one. It's worth it, I promise, and you can go back to eating healthy tomorrow.

Lastly, I served the chicken with some penne pasta to soak up some of the delicious sauce. If I had some french bread or some other delicious crusty bread, that would have been even better, but I had none and was too busy (lazy) to go buy some.