Chicken Limone from Buca di Beppo features tender, sauteed chicken breasts nestled in a tangy lemon-butter sauce, garnished with fresh parsley and served with a side of linguine, delivering a bright and savory Italian-inspired dish.
Equipments
- Chef’s knife
- Cutting board
- Meat mallet
- Shallow dish or plate
- Tongs
- Large skillet or sauté pan
- Wooden spoon or spatula
- Zester or microplane
- Citrus juicer (optional)
- Saucepan (for linguine)
- Colander or strainer
- Platter or serving plates
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 cloves garlic
- 1 lemon (zest and juice)
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 2 tablespoons fresh parsley
- 12 oz (340g) linguine
- Salt (for pasta water)
Ensure you use fresh lemons for the zest and juice to achieve the signature bright and tangy flavor in Chicken Limone. Boneless, skinless chicken breasts should be evenly pounded with a meat mallet for uniform cooking and tenderness. Choose dry white wine with a balanced acidity to enhance the lemon-butter sauce without overpowering it. Fresh parsley is essential for garnish, adding a pop of color and subtle herbaceous notes that complement the dish. You can recreate the Chicken Limone from Buca di Beppo at home by following this copycat recipe, delivering the same savory, Italian-inspired flavors featured on their menu.
Instructions
- Slice chicken breasts horizontally to make thinner cutlets.
- Pound chicken cutlets to an even 1/2-inch thickness.
- Mix flour, 1 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish.
- Dredge chicken cutlets in the seasoned flour, shaking off excess.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in large skillet over medium-high heat.
- Sauté chicken until golden and cooked through, about 3-4 minutes per side; transfer to platter.
- Add remaining 2 tablespoons olive oil and 2 tablespoons butter to skillet.
- Mince garlic cloves and add to skillet; sauté until fragrant (about 30 seconds).
- Zest and juice the lemon.
- Deglaze pan with white wine, scraping up browned bits.
- Add chicken broth, lemon juice, and lemon zest; bring to a simmer.
- Return chicken to skillet; simmer 2-3 minutes to heat through and thicken sauce.
- Sprinkle chopped fresh parsley over chicken.
- Meanwhile, cook linguine in salted boiling water per package instructions; drain.
- Arrange chicken and sauce over cooked linguine on a serving platter.
- Garnish with additional parsley and lemon slices if desired.
Substitution
Chicken Limone from Buca di Beppo is a zesty and savory dish featuring tender sauteed chicken breasts in a lemon-butter sauce with fresh parsley, served alongside linguine. You can substitute dry white wine with extra chicken broth or a splash of lemon juice mixed with a bit of apple cider vinegar if wine is unavailable. Using fresh lemon juice and zest is key to achieving the bright flavor, but bottled lemon juice can work in a pinch. For a gluten-free option, replace all-purpose flour with almond flour or a gluten-free flour blend when dredging the chicken. Always ensure the chicken is pounded to even thickness for uniform cooking and tenderness.
Tips
Ensure chicken breasts are sliced evenly to promote uniform cooking and tenderness. Use a meat mallet gently to avoid tearing the meat while achieving consistent thickness. When dredging chicken in flour, shake off excess to prevent a clumpy, gummy coating. While simmering the sauce, monitor heat carefully to thicken it without burning or reducing it too much; your patience here will yield the perfect lemon-butter balance.
Nutritions
Chicken Limone from Buca di Beppo provides a balanced meal rich in lean protein from the sauteed chicken breasts, essential for muscle repair and growth. The olive oil and unsalted butter contribute healthy fats that support heart health and enhance flavor. Lemon juice and zest add vitamin C, boosting your immune system while the linguine offers carbohydrates for energy. This dish combines nutrients that fuel your body while delivering bright, savory Italian flavors.
Storage
Store leftover Chicken Limone in an airtight container to maintain freshness and prevent moisture loss. Refrigerate your dish promptly and consume within 3-4 days for optimal taste and food safety. Reheat gently on the stovetop or in the microwave to preserve the tender texture of the chicken and the bright flavors of the lemon-butter sauce.
Variation or Alternatives
To add a twist to this Chicken Limone, substitute the dry white wine with a splash of Marsala or a light vermouth for a richer depth of flavor. For a gluten-free option, consider using almond flour or a gluten-free flour blend in place of all-purpose flour to dredge the chicken. You can also finish the sauce with a dollop of mascarpone or cream to create a creamier texture that complements the lemon's brightness. Your linguine can be swapped for gluten-free pasta or zucchini noodles to accommodate dietary preferences.
Allergies
Chicken Limone contains common allergens such as wheat from the all-purpose flour and gluten in the linguine, which may trigger reactions in individuals with gluten sensitivity or celiac disease. The dish also includes butter and chicken broth, which could be problematic for those with dairy or poultry allergies. If you have any specific food allergies, ensure to check ingredient labels and consult with the restaurant or cook before consuming this meal.
Why this recipe?
Chicken Limone from Buca di Beppo offers a perfect balance of tangy lemon and savory chicken, creating a burst of flavor that delights the palate. The dish is known for its tender, juicy chicken breasts coated in a zesty lemon sauce that complements garlic and herbs, making each bite richly satisfying. You will appreciate its authentic Italian taste and simplicity, which makes attempting a copycat recipe rewarding and fun. Making it at home allows you to customize the lemon intensity and seasoning to suit your personal taste preferences.