Cut up the lemons, make the juice and mix with wine
Salt & Pepper chicken, dust with flour, lay in olive oil pan.
Serve with Broccoli, if you wish!
Buca Di Peppo Lemon Chicken
- 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
- 4 large lemons
- 4 ounces unsalted butter, softened
- 2 tablespoons 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 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 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.
- 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 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.