DE 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 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

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