Buca Di Beppo Chicken Limone

Tender pan-seared chicken in a bright lemon-butter sauce finished with capers.

Prep Time 10

Cook Time 15

Total Time 25

Servings 4 servings

1 egg
3 tablespoons lemon juice divided use (1 tbsp for egg mixture, 2 tbsp for sauce)
1/3 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
4 boneless skinless chicken breasts pounded to even thickness
1/4 cup butter
2 teaspoons chicken bouillon
1/2 cup hot water for dissolving bouillon
1 tablespoon capers
lemon slices for garnish

In a small bowl whisk together 1 egg and 1 tablespoon lemon juice until well beaten; set aside.
In another shallow bowl combine the all-purpose flour, garlic powder, and paprika; mix to blend.
Place each chicken breast between two sheets of waxed paper and pound with a meat mallet or rolling pin until evenly flattened to about 1/4–1/2-inch thickness.
Pat the chicken dry with paper towels so the coating adheres well.
Dip each chicken breast into the egg-lemon mixture, then dredge in the flour mixture, shaking off excess flour.
Melt the butter in a large skillet over medium-high heat.
Add the coated chicken breasts and sear for 2 to 3 minutes per side until golden brown.
Meanwhile dissolve the chicken bouillon in 1/2 cup hot water.
Pour the bouillon mixture and the remaining 2 tablespoons lemon juice into the skillet with the chicken and bring to a boil.
Cover the skillet, reduce the heat to low, and simmer for 10 to 15 minutes until the chicken is cooked through (no longer pink inside).
Transfer the chicken to plates, spoon the pan sauce over each breast, and top with capers and lemon slices to serve.