This recipe is filed in and has these ingredients

Buca di Beppo’s Chicken with Lemon – you can make this recipe any night of the week for dinner.

Chicken breasts sauced with buttery sauce with lemons and capers is the perfect light dinner.

whole lemon and cut lemon

Buca di Beppo’s Chicken with Lemon

Thanks to breadilious for sharing this chicken recipe.

Buca id Beppo's Chicken with Lemon

  • Author:
  • Recipe Type: Chicken Recipes, Copycat Restaurant Recipes, CopyKat Recipes
  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Serves: 4
Buca id Beppo's Chicken with Lemon

This chicken dish is a wonderfully flavorful dish!


  • 1 large egg
  • 1 tablespoon lemon juice
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • 4 skinned and boned chicken breast halves
  • 1/4 cup butter or margarine, melted
  • 1 1/2 to 2 teaspoons chicken flavored granules
  • 1/2 cup hot water
  • 1 tablespoon capers
  • Lemon wedges


1) Combine egg and 1 tablespoon lemon juice in a small bowl; beat well with a whisk.

2) Combine flour, garlic powder, and paprika in a small bowl; stir well.

3) Put chicken breast between two sheets of waxed paper. Pound until the chicken is flattened and even in thickness.

4) Dip chicken in egg mixture; dredge in flour mixture. Brown chicken in melted butter in a large skillet over medium high heat 2 to 3 minutes on each side.

5) Dissolve bouillon in hot water. Add bouillon mixture and 2 tablespoons lemon juice to chicken. Bring to a boil; cover, reduce heat, and simmer 10 - 15 minutes or until chicken is done.

6) Plate. Garnish with capers and lemon slices.

Print Recipe
  • http://Website(optional) Cathy

    This may be good, but it is NOT Buca di Beppo’s Lemon Chicken w/Capers. The real recipe has ONLY, chicken, white wine, fresh lemon juice, butter, salt, capers and a little flour. That’s it! All these other ingredients are not in the original recipe.

  • John Strom

    In order to keep the breading/crust adhering to the chicken (or any meat), the meat should first be patted completely dry prior to dredging. Water will cause bubbling and separation due to the steam created when heated. Also, if you want a slightly crispier crust, try dredging in the flour mixture prior to dipping in the egg mixture and then again in the flour after the egg mixture.