Buca di Beppo Chicken Limone
SERVES 4
Ingredients:
1 large egg
3 tablespoons lemon juice
1/3 cup flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
4 boneless skinless chicken breast halves
¼ cup melted butter or margarine
1½–2 teaspoons chicken bouillon cubes
½ cup hot water
1 tablespoon capers, for garnish
Lemon wedges, for garnish
Method:
In a small bowl, combine the egg and 1 tablespoon of lemon juice and beat well.
In another bowl, combine flour, garlic powder, and paprika and stir well.
Put the chicken breast between 2 sheets of waxed paper and pound until the chicken is flattened and even in thickness.
Dip the chicken in the egg mixture then dredge in flour mixture.
In a large skillet over medium-high heat, cook the chicken in butter 2–3 minutes on each side, until brown.
Dissolve bouillon in hot water and add to chicken along with 2 tablespoons of lemon juice. Bring to a boil,
cover, and reduce heat.
Simmer 10–15 minutes, or until the chicken is done. Garnish with capers and lemon slices.
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