Today, I am grateful for electricity! Our little village got hit hard by the spinning top, "Ike", and we lost our ability to entertain, eat, communicate, and work for 3 days! Power was restored around midnight, last night (Tuesday) Today was spent shopping to replenish all the food that had to be thrown away. Ice in a box, just doesn't cover all the condiments and extras you stash for years in your refrigerator. So I got to clean it head to toe, and pitch all the mystery packages, so that we are now looking at fresh food, and fresh smelling fridge! My dad and step mom fed us a hot meal last night, and took in all my salvaged condiments and food. We get to go again tonight to eat up the over abundance our larder added to theirs. At least I can get back to this computer, I really missed it! But I got to reconnect with hand sewing, scrapbooking by candelight and the really beautiful full moon and stars we were treated to, as we walked the darkened neighborhoods. I really feel for the hard hit hurricane areas, at least we didn't have the driving rain and water. Blessed to be sitting here right now, thanking God no one was hurt as trees went flying on Sunday night. Well here is a recipe I am hoping to try, perhaps tomorrow, I enjoy this meal at the Buca di Beppo near by us, so much so that I found a "copy" on the internet. Don't have an author, but I have made it, and it is great.Enjoy...
Buca di Beppo Lemon Caper Chicken
4 boneless skinless chicken breasts, (6 oz ea) Salt, to taste -1 1/2 cup flour 1/2 cup olive oil - 1/2 cup white wine 4 large lemons 1 stick unsalted butter, softened A small handful drained capers
Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish. Begin to heat the olive oil in a 12-inch saute pan on medium-high heat. While oil is getting hot, lightly season both sides of the chicken breasts with salt. Lightly dust the chicken breasts in the flour. Shake off excess flour. Place chicken in the saute pan skin-side down.When the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through. When both sides are nice and brown, add white wine and lemon juice. Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat. Check to make sure the chicken breasts are cooked by turning each piece of chicken over and cutting it halfway through with a knife. There should be no visible pink. If the chicken is not completely cooked through, place in a 400 degree oven for five minutes to complete cooking.Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts. Pour sauce directly on top of chicken breasts. Garnish with capers and lemon wedges. Makes 4 delicious servings!
Buca di Beppo Lemon Caper Chicken
4 boneless skinless chicken breasts, (6 oz ea) Salt, to taste -1 1/2 cup flour 1/2 cup olive oil - 1/2 cup white wine 4 large lemons 1 stick unsalted butter, softened A small handful drained capers
Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish. Begin to heat the olive oil in a 12-inch saute pan on medium-high heat. While oil is getting hot, lightly season both sides of the chicken breasts with salt. Lightly dust the chicken breasts in the flour. Shake off excess flour. Place chicken in the saute pan skin-side down.When the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through. When both sides are nice and brown, add white wine and lemon juice. Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat. Check to make sure the chicken breasts are cooked by turning each piece of chicken over and cutting it halfway through with a knife. There should be no visible pink. If the chicken is not completely cooked through, place in a 400 degree oven for five minutes to complete cooking.Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts. Pour sauce directly on top of chicken breasts. Garnish with capers and lemon wedges. Makes 4 delicious servings!
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