BUCCIA DI BEPPO RECIPES

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.

Steps:

• In a blender container, combine the red wine vinegar, oregano, dry mustard, salt and pepper. Stir in the onion and garlic.
• Blend together while slowly adding the olive oil.
• Allow to sit at room temperature for 30 minutes before serving.
• Note: Do not make this a day in advance or put in refrigerator, as flavors will not be at their best.