BUCA DI BEPPO RECIPES

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BUCA DI BEPPO GREEN BEANS RECIPE - RESTAURANT.FOOD.COM



Buca Di Beppo Green Beans Recipe - Restaurant.Food.com image

Yummy and Easy Recipe from Minneapolis St. Paul magazine Note: Using fresh beans and keeping them crisp during the prep are critical for this simple recipe to work

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 4

1 lb fresh green beans
1/4 cup butter
2 medium lemons (juice)
salt, to taste

Steps:

  • Prepare the green beans by clipping off the stem end.
  • Melt the butter in a sauté pan on low heat. Squeeze the juice out of two medium-size lemons. Strain the pulp and the seeds out of the lemon juice.
  • When butter is melted, carefully add the lemon juice to the pan.
  • Raise the temperature to medium and reduce until the lemon juice and butter become a sauce. Do not brown the butter.
  • Place the clipped, fresh green beans in boiling water for two to three minutes. Do not overcook. The green beans should remain crisp.
  • Strain the green beans and add to the sauce in the sauté pan. Toss the green beans in the sauce and season with salt to taste. Serve immediately.

Nutrition Facts : Calories 98.5, FatContent 7.9, SaturatedFatContent 4.9, CholesterolContent 20.3, SodiumContent 60.1, CarbohydrateContent 9.2, FiberContent 4.3, SugarContent 1.1, ProteinContent 1.9

BUCA DI BEPPO'S CHICKEN WITH LEMON ... - JUST A PINCH RECIPES



Buca Di Beppo's Chicken with Lemon ... - Just A Pinch Recipes image

This is one of those dishes that keeps you going back to a restaurant time and time again. It used to only be on Buca Di Beppo's menu once in awhile, but I'd always ask for it, whenever I went there for dinner. I guess they got tired of me asking about it all the time, because they gave me the recipe. It's so delicious, and a lot easier to make, then you'd think. They finally put it in the menu permanently, but it's nice to be able to make it at home, so you can have it anytime you want (and at a fraction of the price,too!) It's definitely one of my favorite foods to eat -anywhere-!

Provided by Storrie Chisholm @Storrie_Chisholm

Categories     Chicken

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 8

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

Steps:

  • Cut 3 lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer.
  • Begin to heat the olive oil in a 12 inch saute pan on med-high.
  • Pound the chicken to about 1/4 thickness.
  • While the oil is getting hot, lightly season both sides of the chicken breast with salt.
  • Lightly dust the chicken breast in the flour, and shake off any excess flour.
  • Place the chicken in the saute pan, when the chicken turns golden brown, turn it over and brown the other side as well. It is important to brown both sides to insure that the chicken is completely cooked though.
  • When both sides are nice and brown, add the white wine, and lemon juice.
  • Continue to cook for approximately 2 to 3 minutes. The liquid should reduce approximately in half.
  • Once the liquid is reduced, remove the chicken breasts from the pan and turn off the heat.
  • Check to make sure the chicken breasts are cooked through by turning each piece 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 5 minutes to complete cooking.)
  • Finish the sauce by placing the softened butter in the pan. Using a rubber spatula, work the butter into the sauce as it melts. And add the capers.
  • Pour the sauce on top of the chicken breasts and spoon on remaining capers.

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