BUCA DE PEPA RECIPES

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BUCA DI BEPPO CHICKEN WITH LEMON RECIPE - FOOD.COM



Buca Di Beppo Chicken With Lemon Recipe - Food.com image

Make and share this Buca Di Beppo Chicken With Lemon recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 serving(s)

Number Of Ingredients 8

2 chicken breasts, boneless, skinless (about 3/4 lb total)
salt, to taste
1 cup flour
1/4 cup olive oil
1/4 cup white wine
4 large lemons
4 ounces unsalted butter, softened
2 tablespoons capers

Steps:

  • 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 sauté pan on med-high.
  • Pound the chicken to about 1/4 inch thickness.
  • While oil is getting hot, lightly season both sides of the chicken breast with salt.
  • Lightly dust the chicken breast in the flour, shake off excess flour.
  • Place chicken in the sauté pan; 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 inches 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.
  • Add capers to the sauce.
  • Pour sauce directly on top of chicken breasts. Garnish with lemon wedges.

Nutrition Facts : Calories 1197, FatContent 87.6, SaturatedFatContent 36.9, CholesterolContent 214.7, SodiumContent 359.1, CarbohydrateContent 64.6, FiberContent 6.7, SugarContent 4.7, ProteinContent 39.2

BUCA DI BEPPO’S FAMOUS MEATBALL RECIPE BY CHRISTIAN KOGLER



Buca di Beppo’s Famous Meatball Recipe by Christian Kogler image

Do all this and you should be able to enjoy a Buca-style meal in the comfort of your home! If it doesn’t turn out quite as you’d hoped, though, our doors are always open during dinnertime for dine-in and carry-out. This recipe is provided by Buca di Beppo?.

Yield 4

Number Of Ingredients 8

1 1/2 pound ground chuck
1/4 cup shredded parmigiano-reggiano cheese
1/2 cup bread crumbs (preferably italian)
2 large eggs
6 cloves of garlic
1 teaspoon each of salt and pepper
8 ounce water
32 ounce authentic marinara sauce

Steps:

  • Preheat oven to 350 degrees F. In a mixing bowl, combine first 7 ingredients and mix thoroughly. Do not over mix – this will cause the meatballs to become tough. Divide into equal portions and shape into 6 meatballs. Place meatballs on a baking sheet sprayed with cooking spray. Bake until a dark brown crust forms, 13 to 15 minutes.
  • Transfer meatballs to a Dutch oven. Combine marinara sauce and water, and pour over the meatballs. Cover the dish with aluminum foil and bake until meatballs are cooked through, 35 to 45 minutes. Place the meatballs on a platter. Skim the oil from the top of the marinara and ladle it over the meatballs.

Nutrition Facts : ServingSize 1 serving, Calories 459 calories, SugarContent 13 g, FatContent 17 g, CarbohydrateContent 29 g, CholesterolContent 212 mg, FiberContent 5 g, ProteinContent 47 g, SaturatedFatContent 6 g, SodiumContent 1268 mg, TransFatContent 0.5 g

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