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Oct 29, 2011

Buca Di Beppo's Chicken Limone

Buca Di Beppo’s Chicken Limone
First off: This recipe is for a chicken dish, but I converted it to a pasta dish!

I am not gonna lie, this is an amazing recipe! One bite of this and I was like, "Holy Cow! This is like a 5 star restaurant dish". I was blown away and how delicious it was! I've never tasted this restaurant's version of this, but I am very happy with this version and will be making it LOTS more!! Now here's how you can make it too!

Lemon Butter Sauce:

½ cup white wine
2 tsp minced garlic
½ cup (1 stick) butter
½ cup heavy cream
1/8 tsp salt
1 lemon

Also needed:
2 skinless chicken breasts, halved
¼ cup flour
¼ cup EVOO
1 ½ tsp capers
angel hair pasta (optional)

To make:
Prepare lemon butter sauce by combining wine & garlic in small saucepan over med heat.

When wine begins to boil, reduce heat to simmer & cook 3 minutes, until wine is reduced by half. Pour the wine into strainer over a bowl to remove garlic.
While wine drips through strainer, rinse out saucepan & put back on med heat. Add butter.

When butter melts, pour strained wine back into pan along with heavy cream & salt.

Slice 2 wedges out of lemon for garnish later, then squeeze all the juice out of the lemon.

Add 1 ½ tsp of juice to the sauce. When it boils, reduce heat & simmer 10-12 minutes. Cover & remove from heat.

While sauce simmers, prepare chicken by heating EVOO in large sauté pan over med/high heat.

*OPTIONAL*- I made a pot of angel hair pasta to go with it & converted the recipe to a pasta dish!

Cover each piece of chicken with plastic wrap & pound to ½ inch thickness.

Pour the flour onto a plate & coat each side, then shake off any excess. 
Carefully slide each piece of chicken into the oil & sauté about 4 minutes per side.

Arrange chicken side by side on platter & sprinkle capers over top & spoon on a generous amount of lemon butter sauce over top.

Place a lemon wedge at each end!

Now enjoy how amazing it turned out!

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur

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