Buca Di Beppo Chicken With Lemon
By Cook4_6 · food.com
2 servings
Pan-seared chicken breasts finished with a bright lemon-butter caper sauce.
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| 2 boneless, skinless chicken breasts (about 340 g) | Pound chicken to 1/4 inch thickness | Season chicken with salt | Dust chicken with flour, shake off excess | Sear in oil over medium-high heat until golden per side | Deglaze with wine & lemon juice, simmer | Remove chicken from pan, turn off heat | Whisk in softened butter until melted | Stir in capers | Plate chicken, pour sauce over top, garnish with lemon wedges |
| salt, to taste | |||||||||
| 125 g flour | |||||||||
| 60 ml olive oil | |||||||||
| 60 ml white wine | |||||||||
| juice of 3 large lemons, strained | |||||||||
| 1 large lemon, cut into wedges | |||||||||
| 115 g unsalted butter, softened | |||||||||
| 2 tablespoons capers |
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