Back when I was a DINK (double income no kids) person I used to live for the chicken limone at Buca Di Beppo. This delicious pan fried, perfectly moist chicken topped with a rich lemon butter wine sauce with capers was my favorite thing to eat in the entire world. You didn’t even need noodles or potatoes or anything with it. Just the chicken and a side Caesar and I was in heaven.
Unfortunately, that entree comes in at a family size price of $44 – so when I had a family of my own, and a budget, Chicken Limone was one of the first things to go, (well, that, and the $18 smoked chicken salad I used to get for lunch at Arnie’s once a week, but I digress.)
I’ve tried several recipes that claim to be copycats for it, but haven’t found one that was exact– until now.
If followed to a T, you will come out with the exact duplicate of the $44 dish at Buca di Beppo.
We ate this delicious dinner alfresco on the deck tonight, and all three, yes, all three of my children ate this chicken and asked for seconds.
- 1/2 cup white wine
- 2 teaspoons minced garlic
- 1/2 cup butter (1 stick)
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1 lemon
- 2 boneless, skinless chicken breasts pounded to 1/4-inch and cut in half
- salt and pepper
- 1/3 cup all-purpose flour
- 1/4 cup extra light olive oil
- 1 tablespoon capers
- sliced lemons for garnish
In a small saucepan, combine wine and garlic over medium heat. Bring wine to a boil, reduce heat to a simmer until wine is reduced in half, about 3 to 4 minutes. Pour through a strainer into a bowl to remove garlic.
Rinse out saucepan, add butter and place over medium heat. When butter has melted return wine to pan along with cream and salt.
Cut lemon and half and squeeze juice of one half into saucepan.. Bring to a boil and simmer 10 to 12 minutes.. Cover and remove from heat.
Heat olive oil in a large skillet over medium-high heat.
Coat each piece of chicken in flour and season with salt and pepper. Place in skillet and sauté about 4 minutes per side.
Arrange chicken on a serving platter. Sprinkle with capers, and spoon sauce on top. Garnish with lemons if desired.