Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.

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Chicken Limon


Ingredients for Buca di Beppo Chicken Limon

  • 4 boneless skinless chicken breast halves
  • 1 large egg
  • 1/3 cup flour
  • 1/4 cup butter or margarine, melted
  • 1-1/2 to 2 tsp chicken flavored bullion cubes
  • 1/2 cup hot water
  • 1 Tbsp capers
  • 1/8 tsp garlic powder
  • 1/8 tsp paprika
  • lemon wedges

Directions

  1. Combine egg and 1 Tbsp lemon juice in a small bowl. Beat well.
  2. Combine flour, garlic powder and paprika in a small bowl. Stir well.
  3. Put the chicken breast between two sheets of waxed paper.
  4. Pound until the chicken is flattened and even in thickness.
  5. Dip chicken in egg mixture then dredge in flour mixture.
  6. Brown chicken in melted butter in a large skillet over medium high heat.
  7. Cook 2 to 3 minutes on each side.
  8. Dissolve bouillon in hot water.
  9. Add bouillon mixture and 2 Tbsp lemon juice to chicken.
  10. Bring to a boil, cover and reduce heat.
  11. Simmer 10 to 15 minutes or until the chicken is done.
  12. Garnish with capers and lemon slices.

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