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Buca di Beppo Chicken Limone

By Todd Wilbur


Score: 5.00. Votes: 1
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Menu Description: "Chicken breasts lightly sauteed and topped with lemon butter sauce and capers."

Buca di Beppo's most popular chicken dish was deliciously simple to reverse-engineer: I asked the server to check on what kind of dairy is used in the sauce and whether or not white wine is cooked into it. After getting the information I needed, I ordered the dish to go with the sauce on the side and got to work back in the lab. Several versions hit the sink as I successfully experimented with various amounts of wine, butter, and cream. it was only after I decided to chill the sauce that I got the information that I needed. The sauce formed a firm solid in the fridge, which indicated that I needed a lot more butter than first estimated. I made the proper adjustments and the sauce that sat in my pan was a perfect match that could surely stand up to a blindfolded taste test. The rest of the secret technique required pounding the chicken breasts until thin. This tenderized the chicken and made each piece the same size as the original. A quick saute later, I was arranging the chicken on a serving platter, adding capers, spooning on plenty of sauce, and I had before me a beautiful culinary carbon copy indistinguishable from the popular menu pick.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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Lemon Butter Sauce
  • 1/2 cup white wine
  • 2 teaspoons minced garlic
  • 1/2 cup (1 stick) butter
  • 1/2 cup heavy cream
  • 1/8 teaspoon salt
  • 1 lemon
_main
  • 2 skinless chicken breast fillets, halved
  • 1/4 cup all-purpose flour
  • 1/4 cup extra light olive oil
  • 1 1/2 tablespoons capers
  • Do This
    • Restaurant/Brand
      Buca di Beppo
    • Instructions

      1. Prepare the lemon butter sauce by combining the wine and garlic in a small saucepan over medium heat. When the wine begins to boil, reduce the heat to a simmer and cook for 3 to 4 minutes, or until the wine has reduced by about half. Pour the wine into a strainer over a bowl to remove the garlic.

      2. While the wine drips through the strainer, rinse out the saucepan and place it back over medium heat. Add the butter.

      3. When the butter has completely melted, pour the strained wine back into the pan along with the heavy cream and salt.

      4. Slice two wedges out of the lemon for use later as a garnish, then juice the rest of the lemon. Add 1 1/2 teaspoons of the juice to the sauce. When it comes to a boil, reduce the heat and simmer for 10 to 12 minutes, or until thick and creamy. Cover and remove from the heat.

      5. While the sauce simmers, prepare the chicken by heating the olive oil in a large sauté pan over medium/high heat until the oil is shimmering.

      6. Cover each piece of chicken with plastic wrap and pound on it with a mallet until each chicken breast half is about 1/2-inch thick.

      7. Pour the flour onto a plate. Coat each side of each chicken breast with a light dusting of flour. Shake off any excess.

      8. Carefully slide each piece of chicken into the oil and sauté for 4 minutes per side, or until lightly browned.

      9. Arrange the chicken pieces side by side on a serving platter. Sprinkle the capers over the top of the chicken, then spoon on a generous amount of the lemon butter sauce. Place a lemon wedge at each end of the platter and serve.

      Serves 2.

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Score: 5.00. Votes: 1
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Lindsay Reddy
Nov 25, 2014, 23:00

Tastes EXACTLY like Buca's Limone chicken! Easy recipe to follow and has become a family favorite! Yum!

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