Chicken al Limone

Based on 1 ratings

Tessa Muller

Community Member

“This tastes exactly like the dish at Buca di Beppo — so good!”


Medium 👍


½ cup white wine
2 tsp garlic (minced)
½ cup butter
½ cup heavy cream
¼ tsp salt
boneless, skinless chicken breast pounded to 1/4-inch
½ cup all-purpose flour
¼ cup extra light olive oil
2 tbsp capers
sliced lemons for garnish
salt and pepper
  • Step 1/6

    • ½ cup white wine
    • 2 tsp garlic (minced)

    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.

  • Step 2/6

    • ½ cup butter
    • ½ cup heavy cream
    • ¼ tsp salt

    Rinse out saucepan, add butter and place over medium heat. When butter has melted return wine to pan along with cream and salt.

  • Step 3/6

    • lemon

    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.

  • Step 4/6

    • ¼ cup extra light olive oil

    Heat olive oil in a large skillet over medium-high heat.

  • Step 5/6

    • boneless, skinless chicken breast pounded to 1/4-inch
    • ½ cup all-purpose flour
    • salt and pepper

    Coat each piece of chicken in flour and season with salt and pepper. Place in skillet and sauté about 4 minutes per side.

  • Step 6/6

    • 2 tbsp capers
    • sliced lemons for garnish

    Arrange chicken on a serving platter. Sprinkle with capers, and spoon sauce on top. Garnish with lemons if desired.

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