Buca di Beppo's Lemon Chicken

[McSix]

My son is a huge fan of this, but apparently he can't get it at the restaurant anymore. I've never been there, and I'd love to find the recipe or a similar one to surprise him. Has anyone had it? I'd love the recipe, but would appreciate a description to try to track down something similar. Thanks!

[Vanessa]

Hi! I know Bucca has a cookbook since my brother gave one to my mom as a gift. But I will try to contact my brother for recipe since he just opened a Bucca 2 months ago. :)

[Canice]

Looks like Vanessa is hot on the trail of this, but you can often find such recipes (though not this one - I looked) at copykat.com
Hope you find your recipe!

[McSix]

Thank you, Vanessa, for contacting your brother, and thank you, Canice, for looking also. I've checked all the websites I can find without any luck. There are so many lemon chicken recipes, and they're all very different.

[lweiss]

I performed a google search and found:

http://www.kare11.com/recipes/recipe-detail.asp?RECIPE_ID=1557

Buca Chicken with Lemon

Ingredients:
2 six-ounce boneless, skinless chicken breasts
Salt
1 cup of flour
1/4 cup of olive oil
1/4 cup of white wine
4 large lemons
1/2 stick of unsalted butter softened
Small handful of drained capers



Preparation:
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.
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 in
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.
Pour sauce directly on top of chicken breasts. Garnish with capers and
lemon wedges.




Chef: Vittorio Renda, Buca di Beppo
10/6/2001

[McSix]

Thank you very much, Iweiss! I had tried a variety of searches, but obviously not the right one. I'll try the chicken this weekend.

[Vanessa]

Hi!

Sorry it took so long. My brother says thats the recipe, but you can make the sauce separate and finish the chicken in the oven so its lighter and healthier
Have a nice day

[McSix]

In a strange coincidence, I am literally making this for the first time tonight. The recipe and all the ingredients were on the counter when I decided to check my email. Thanks for the confirmation. We're excited to try it!

[honeygirl1971]

Thanks for posting--this sounds so simple, and perfect for summer.
:)

[McSix]

The chicken was really easy and delicious. I'd use a little less lemon juice next time--my lemons were huge, so the flavor was a bit stronger that we like. However, we ate every bite and can't wait to make it again. Thank you all for your help tracking this recipe down.