Buca di Beppo Chicken Limone with Capers and Lemon Pan Sauce
This Italian-American chicken dish features tender pan-fried chicken breasts in a bright lemon and caper pan sauce. The chicken is lightly coated in seasoned flour and egg wash, then simmered in a tangy bouillon-based sauce that balances citrus brightness with savory depth. Perfect for weeknight dinners or when you want restaurant-quality flavor at home, this version captures the signature taste of the popular chain restaurant with simple pantry ingredients and straightforward technique.
Ingredients
- 1 egg
- 3 tablespoons lemon juice, divided use
- ⅓ cup all-purpose flourgluten-free flour blend1:1dietarygluten-free
works well for coating
- ⅛ teaspoon garlic powder
- ⅛ teaspoon paprika
- 4 boneless skinless chicken breasts
- ¼ cup butter
- 2 teaspoons chicken bouillonchicken broth1:1dietary
use 1/2 cup broth instead of bouillon and water
- ½ cup hot water
- 1 tablespoon capers
- lemon slices
Instructions
- 1
Whisk egg with 1 tablespoon lemon juice in small bowl
- 2
Combine flour, garlic powder, and paprika in separate bowl
- 3
Pound chicken breasts between waxed paper until even thickness
- 4
Pat chicken dry with paper towels
- 5
Dip chicken in egg mixture
- 6
Dredge chicken in flour mixture and shake off excess
- 7
Melt butter in large skillet over medium-high heat
- 8
Cook chicken 2 to 3 minutes per side
- 9
Dissolve bouillon in hot water
- 10
Add bouillon mixture and remaining 2 tablespoons lemon juice to pan and bring to boil
- 11
Cover, reduce heat, and simmer 10 to 15 minutes until chicken is done
- 12
Transfer chicken to serving plates
- 13
Spoon sauce over chicken and garnish with capers and lemon slices
Tips
Pat chicken completely dry before coating to ensure the batter adheres properly and creates a golden crust.
Pound chicken to even thickness so it cooks uniformly and stays tender throughout.
Don't skip the simmering step as it finishes cooking the chicken and melds the sauce flavors.
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Can bread chicken up to 4 hours ahead and refrigerate
Serve immediately while sauce is warm
Common Mistakes
Don't skip drying chicken to avoid soggy coating
Don't overcook during initial frying to prevent dry chicken
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
works well for coating
General Alternatives
FAQ
Can I use chicken thighs instead of breasts?
Yes, bone-in thighs work well but increase cooking time to 15-20 minutes per side and check internal temperature reaches 165°F.
What if I don't have capers?
Substitute with chopped green olives or pickled onions for similar briny flavor, or omit entirely for a simpler lemon sauce.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently in microwave or skillet with a splash of broth to prevent drying out.