Lemon Chicken (Copycat Buca di Beppo Chicken Limone)

I have been trying to eat a little healthier lately, however yesterday I found myself craving Buca’s Chicken Limone really badly.  I used to live in Wisconsin and we had a Buca di Beppo there in Milwaukee.  A year ago I moved to Portland, Oregon and the closest Buca is in Seattle, so I couldn’t exactly just run and pick up some to satisfy my craving…  so why not make my own?  This is WAY cheaper than paying over $20 for 3-4 pieces of chicken there.

A few years ago a friend and I had a way of making lemon chicken at home, and while it was tasty it used a lot of oil in the sauce and didn’t look or taste quite like Buca’s.  A couple of months ago I decided to experiment with making the sauce again, and this is what I came up with.  Just a note; Buca’s Chicken Limone has capers and this recipe does not.  If you like capers, I don’t think it’d be that difficult to just add them to the dish.


Lemon Chicken


  • Olive Oil (approx. ¼ Cup)
  • 3-4 Boneless Skinless Chicken Breasts (trimmed of any visible fat)
  • Flour
  • Salt
  • 3 Tbs Heavy Cream
  • 2 Tbs White Cooking Wine
  • 2½ Tbs Lemon Juice
  • ½ Cup (1 Stick) Butter

For the Chicken:

Take a large skillet and add enough olive oil to cover the bottom completely, roughly ¼ cup.  Preheat the skillet over medium heat.  Place some flour on a plate.  Rinse each piece of chicken and season each side with a little salt.  Place the chicken on the plate and pat to coat with flour.  Turn the chicken over and pat to coat the other side.  The chicken needs to be just covered, you don’t need a thick crust.  Place the chicken in your preheated pan and cook each side until is golden, about 3-5 minutes each side depending on how thick it is.  Check to make sure it’s done by cutting a slit in the thickest piece and look to make sure there is no pink.

For the Sauce:

Pour the wine and lemon juice in a small saucepan and heat on medium.  Once it comes to a light boil, let it simmer until the liquid has reduced by a third.  Reduce the heat to medium-low and then mix in the cream.  Next add the butter, one tablespoon at a time untill it’s fully incorporated.  At this point you can reduce the heat to low or warm if your chicken is not done yet.

Place the chicken in a serving dish and pour the lemon sauce over the top.  Serve immediately.


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